Don’t reach for the takeaway menu this weekend! Try this healthy & easy alternative instead
100g thin rice stick noodles
1 teaspoon tamarind paste
1 tablespoon gluten-free tamari
1 tablespoon fresh lemon juice
1 teaspoon brown sugar
250g firm tofu, cut into 1.5cm pieces
200g peeled green prawns, tails intact
1 white onion, halved, thinly sliced
3 garlic cloves, crushed
1 red capsicum, deseeded, thinly sliced
1 bunch broccolini, cut into 3cm lengths
400g carrots, peeled, cut into noodles using a spiraliser
55g (1 cup) bean sprouts
2 tablespoons chopped roasted unsalted peanuts, to serve
Lime wedges, to serve
Place rice noodles in a large heatproof bowl. Cover with boiling water. Set aside for 3 minutes or until softened. Drain.
Combine tamarind, tamari, lemon juice and sugar in a small bowl. Stir until sugar dissolves. Set aside.
Heat a large wok over high heat. Lightly spray with oil. Stir-fry the tofu for 1-2 minutes, until golden. Transfer to a plate. Lightly spray wok with oil. Add prawns and stir-fry for 4 minutes or until they change colour and are just cooked through. Place on top of tofu.
Lightly spray wok with oil. Add onion and stir-fry for 2 minutes. Add garlic and stir-fry for 30 seconds or until aromatic. Add capsicum and broccolini and stir-fry for 2 minutes or until tendercrisp. Add carrot and stir-fry for 1 minute. Add tofu, prawns and sauce mixture. Stir-fry for 1-2 minutes or until warmed through.
Serve topped with bean sprouts, peanuts and lime wedges.
1352 kj 9g FAT TOTAL 1g SATURATED FAT 10g FIBRE 25g PROTEIN 30g CARBS
Per Serve (Makes roughly 4 serves)
Recipe from Taste.com