Thai Noodles and Vegetables with Tofu Recipe


Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelBit Difficult
Health IndexJust EnjoyCuisine
Main IngredientInterest Group


 Firm tofu8 Ounce (225 Gram)
 Soy sauce2 Tablespoon
 Lime rind1 Teaspoon, grated (Of 1 Lime)
 Lemon grass stalks2
 Red chili1
 Vegetable stock1 3⁄4 Pint (1 Liter)
 Fresh root ginger slice2 , peeled
 Garlic2 Clove (10 gm), peeled
 Dried egg thread noodles6 Ounce (175 Gram)
 Shiitake mushrooms/Button mushrooms4 Ounce, sliced if large (125 Gram)
 Carrots2 , peeled and cut into matchsticks
 Mange-tout4 Ounce (125 Gram)
 Bok choy/Other chinese leaf4 Ounce (125 Gram)
 Freshly chopped coriander1 Tablespoon
 Coriander sprigs6 (To Garnish)
 Salt To Taste
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1088 Calories from Fat 160

% Daily Value*

Total Fat 19 g29.1%

Saturated Fat 3.7 g18.3%

Trans Fat 0.1 g

Cholesterol 142.9 mg

Sodium 3878.1 mg161.6%

Total Carbohydrates 180 g60.1%

Dietary Fiber 22.7 g90.7%

Sugars 20.6 g

Protein 55 g111%

Vitamin A 574.2% Vitamin C 264%

Calcium 75.8% Iron 68%

*Based on a 2000 Calorie diet


1. Drain the tofu well and cut into cubes. Put into a shallow dish with the soy sauce and lime rind. Stir well to coat and leave to marinate for 30 minutes.
2. Meanwhile, put the lemon grass and chilli on a chopping board and bruise with the side of a large knife, ensuring the blade is pointing away from you. Put the vegetable stock in a large saucepan and add the lemon grass, chilli, ginger, garlic, and coriander. Bring to the boil, cover and simmer gently for 20 minutes.
3. Strain the stock into a clean pan. Return to the boil and add the noodles, tofu and its marinade and the mushrooms. Simmer gently for 4 minutes.
4. Add the carrots, mangetout, bok choy, coriander and simmer for a further 3-4 minutes until the vegetables are just tender. Season to taste with salt and pepper. Garnish with coriander sprigs. Serve immediately.