Tofu and edamame noodles
- Published: 13 Feb 18
- Updated: 4 Mar 25
“These noodles help boost fibre, while the tofu and edamame give satiating protein.” – Amanda Ursell, nutritionist.
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Ingredients
- 4 nests wholewheat noodles (we used Blue Dragon)
- 3 tbsp dark soy sauce, plus extra to taste
- 3-4cm fresh ginger, grated
- Grated zest and juice 1 lime, plus wedges to serve
- 2 garlic cloves, grated
- Bunch fresh coriander, stalks finely chopped, leaves roughly chopped
- Vegetable oil for frying
- 200g tofu, sliced (we used Dragonfly marinated tofu)
- 1 tbsp toasted sesame seeds
- 200g frozen edamame beans
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Method
- Bring a large pan of water to the boil and cook the noodles according to the pack instructions. Drain and reserve a cupful of the cooking water. In a small bowl mix the soy sauce, ginger, lime zest and juice, garlic and coriander stalks with 4 tbsp of the noodle cooking water.
- Heat a large non-stick frying a pan or wok with a splash of oil and cook the tofu for 1-2 minutes on each side until golden. Sprinkle with the sesame seeds, turning to coat. Set aside and wipe out the pan.
- Add another splash of oil to the pan along with the frozen edamame beans. Add the soy/ginger/garlic sauce and heat for 1-2 minutes, then add the noodles and toss well to combine. Top with the tofu, sprinkle with coriander leaves and serve with lime wedges and soy sauce.
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- Recipe from January 2018 Issue
Nutrition
Nutrition: per serving
- Calories
- 428kcals
- Fat
- 14.1g (2.4g saturated)
- Protein
- 21.3g
- Carbohydrates
- 50.6g (5.4g sugars)
- Fibre
- 6.5g fibre
- Salt
- 1.8g
delicious. tips
Get more greens by adding tenderstem broccoli – cook in the pan with the noodles.
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