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Thai Stir- Fried Noodles with Tofu, Diabetic Friendly Recipe

Thai Stir- Fried Noodles with Tofu, Diabetic Friendly Recipe

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Who can say no to Thai -style noodles, stir-fried with tofu and bean sprouts, laced with a tinge of ginger and garlic?

Peanuts and bean sprouts impart an exciting crunchy texture to this tangy, easy noodle preparation. Tofu, for its part, boosts the protein and iron content of this dish.

I have used rice noodles but added other fibre-rich veggies, bean sprouts etc to make this recipe diabetic -friendly.

Thai Stir- Fried Noodles with Tofu, Diabetic Friendly Recipe recipe - How to make Thai Stir- Fried Noodles with Tofu, Diabetic Friendly Recipe

Tags

Thai NoodlesIndian Noodles, Veg NoodlesStir FryQuick NoodlesDiabetic International Recipes

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients

1 tsp oil
1 tsp grated ginger (adrak)
2 tsp finely chopped garlic (lehsun)
1/2 cup tofu (bean curd/ soya paneer) or low fat paneer (cottage cheese) , cut into 25 mm. cubes
8 small onions , peeled and halved
1/4 cup capsicum , cut into 25 mm cubes
1 tsp soy sauce
2 cups cooked rice noodles
1 cup bean sprouts
2 tsp lemon juice
1/2 tsp sugar
salt to taste
2 tbsp chopped roasted peanuts

Method
    Method
  1. Heat the oil in a non-stick kadhai, add the ginger, garlic, tofu, onions and soya sauce, mix well and sauté on a medium flame, while stirring continuously till the onions turn golden brown in colour,.
  2. Add the noodles, bean sprouts, lemon juice, sugar and salt and toss gently.
  3. Place on a serving dish and sprinkle peanuts on top.
  4. Serve hot topped with peanuts.

Handy tip:
    Handy tip:
  1. To get 2 cups of cooked rice noodles, soak 200 gm of raw rice noodles in boiling hot water and keep aside covered for 10 to 15 minutes or as the instructions on the package specify. Drain the water and immerse in cold water in order to arrest any further cooking. Drain and use as required.

Disclaimer:
    Disclaimer:
  1. It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
Nutrient values 

Energy
154calories
Protein
8.9gm
Carbohydrates
16.3 gm
Fat
5.0 gm
Iron
2.9 mg
Fibre
1.4 gm
Calcium
94. 8 mg

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