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1 package noodles
1 cup extra firm tofu, cubed
4 cloves garlic, chopped
1 large carrots, thinly sliced
2 cup green peas
2 medium tomatoes, quartered
1 cup satay/peanut sauce
1 cup of bean sprouts
1 tablespoon of oil
salt and pepper to taste
In a large pot, cook noodles as instructed on package. Drain and set aside. In a pot of hot water cook carrots and beans for 2 minutes. Drain and set aside. In a frying pan, heat oil and add garlic. Fry for 30 seconds, add tofu ad stir. Add carrots and beans. Stir for 1 minute. Add tomatoes and cook for 1 minute. Add noodles and mix thoroughly and cook for 2 minutes. Pour in satay or peanut sauce. Note if sauce is too thick, mix in a little bit of water before adding it to the noodles. Stir fry noodle mixture for a few minutes until liquids have evaporated. Toss in bean sprouts. Season with salt and pepper. Turn off stove. Serve.
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For this recipe, you can use any fresh vegetables you have in the kitchen and toss them in. Yum.
Veg Ingredients Glossary of ingredients
used in veg recipes & macrobiotic cooking.
Tips for cooking
vegetarian meals and low fat recipes at home.