Today I’m bringing you a new segment called Let’s Cook! I hope you enjoy these tutorials as I’ve got a few planned!
Today we’re going to make: Healthy Konjac noodles with tofu.
Go get (to serve two people!) :-
- 37g Mangetout
- 220g Aubergine
- 60g Baby plum tomatoes
- 160g Pak choi
- 40g Bean sprouts
- 1/2 pack of egg tofu
- 1 pack of Konjac noodles (These usually come in 200g drained weight packs) or Zero/Slim noodles
- 1.5 TBSP Sauce of your choice – I used Yakitori
- 1 Cal cooking spray
Fill a kettle with water and turn on – whilst the water is boiling, open the outer noodle packet and then the inner, place the noodles in a sieve and once the water is boiled carefully rinse the noodles (Don’t scald yourself!) Leave them to sit a moment and drain.
Spray roughly 5 pumps of the cooking spray in a frying pan and light the hob on a medium setting.
When the oil has turned a golden yellow colour, it’s time to add the noodles to the pan! Stir them occasionally to make sure they don’t burn.
Wash the bean sprouts through with cold water and set to one side.
Roughly chop the aubergine up into smallish squares no bigger than 1cm.
Add these to the pan with the noodles and mix them up well.
Add in the bean sprouts.
Cut the end of the Pak-choi off and disguard.
Roughly chop up the leaves – remember these will shrink when cooked so it’s best not to cut them too small! Give the leaves a thorough rinse through.
Add these to the pan too and stir in.
Cut up the mangetout in pieces and half the tomatoes, set these to one side.
Open your Tofu packet and cut it up into small pieces whilst tying not to be disturbed by it looking like Bavarian smoked cheese.
By now your stir fry should look something like this (about 8 minutes of cooking time).
Add in the tofu and remaining vegetables, and try not to laugh at the noise the tofu makes!
Give it a good mix through and allow to cook for another 5 minutes, stirring occasionally.
Add in your sauce, you can pretty much use anything you like and stir through to make sure everything is covered. Konjac noodles don’t have any flavour of their own so you’ll want to make sure that they are well covered. Cook for a further two minutes and remove from the heat.
And that’s it! A super easy to make noodle dish – it still tastes good cold as well so you can take it to work with you! You can alter the recipe with different meats, vegetables and sauces. I usually have quorn in mine but I happened to buy some Tofu and wanted to try it. If you like spicy foods why not try adding some crushed chilli? Be sure to let me know what you try, I’d love to hear!
Calorie values per serving: 108
Unicurd – Egg Tofu, g 36 – 25
Ebara – Yakitori Sauce, 0.75 Tablespoon 19
Baby Plum Tomato, 30 g 6
Konjac Noodle, 100 g 14
Pak Choi, 77 g 10
Aubergine, 110 g 18
Mangetout, 18.5 g 13
Morrisons – Beansprouts, 15 g 3
Well I hope you enjoyed this recepie! I’ll be posting another soon, so keep an eye out!
Ta-ta for now