Of which 12.6 g sugars and 3.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Protein (tofu) · Vitamin A (carrot)
Allergens gluten, soy, sesame
Stir-fried noodles with tofu
Rice noodles stir-fried over high heat with tofu, bell pepper and cabbage.
Ingredients
- 160 g (5½ oz) rice noodles, uncooked
- 240 g (8½ oz) extra-firm tofu, cut into strips
- 150 g (5½ oz) bell pepper, cut into thin strips
- 100 g (3½ oz) carrot, julienned
- 150 g (5½ oz) napa cabbage, cut into strips
- 2 cloves garlic, minced (10 g)
- 30 g (1 oz) soy sauce
- 2 tbsp olive oil (20 g / ¾ oz)
- 1 tbsp sesame seeds (10 g)
- grated fresh ginger and black pepper, to taste
Method
- Soak the rice noodles in hot water for 8 to 10 minutes, following the package directions, until soft. Drain.
- In a very hot skillet or wok, brown the tofu in half the olive oil until crispy at the edges. Set aside.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Vegetarian”. The English edition is coming soon.
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