Pad Woon Sen Jay (Vegan Glass Noodles with Tofu and Vegetables)
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Ingredients
- 300 g firm tofu, cubed
- 150 g dried glass noodles
- 3 garlic cloves
- 1 carrot, julienned
- 150 g white cabbage
- 2 tbsp soy sauce
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 269 kcal
- Protein
- 13 g
- Carbohydrate
- 37.3 g
- of which sugars
- 3.6 g
- Fat
- 6.6 g
- of which saturates
- 1.1 g
- Fibre
- 2.8 g
- Salt
- 1.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the glass noodles in warm water for 10 minutes until soft, then drain and snip into shorter lengths with scissors.
- 2
Pat the tofu dry and fry in a little oil in a wok for 5 minutes until golden on most sides.
- 3
Crush the garlic and add to the pan, frying for 30 seconds until fragrant.
- 4
Add the carrot and cabbage and stir-fry for 3 minutes until just softened.
- 5
Add the drained noodles and soy sauce, and toss for 2 minutes until the noodles are glossy and tender.
- 6
Scatter with spring onions and serve hot.
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