Don’t reach for the takeaway menu this weekend! Try this healthy & easy alternative instead
INGREDIENTS
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
METHOD
Step 1
Place rice noodles in a large heatproof bowl. Cover with boiling water. Set aside for 3 minutes or until softened. Drain.
Step 2
Combine tamarind, tamari, lemon juice and sugar in a small bowl. Stir until sugar dissolves. Set aside.
Step 3
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.
Step 4
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.
Step 5
Serve topped with bean sprouts, peanuts and lime wedges.
NUTRITION INFORMATION
1352 kj 9g FAT TOTAL 1g SATURATED FAT 10g FIBRE 25g PROTEIN 30g CARBS
Per Serve (Makes roughly 4 serves)
Recipe from Taste.com