Hokkien noodle and vegetable salad
Serves:
4
Time to make:
15 mins
Total cost:
$11.20 / $2.80 per serve
(at time of publication)
(at time of publication)
Health information:
High calcium
Low fat
Low kilojoule
Vegetarian
High protein
Instructions
Instructions and steps:
Step 1 Place noodles in a bowl, cover with boiling water, then stand for 2 minutes to separate.
Step 2 Meanwhile, boil, steam or microwave the stir-fry vegetables according to packet instructions until tender. Drain and rinse in cold water.
Step 3 Drain noodles, then place in a large bowl with the stir-fry vegetables, cabbage and tofu. Toss well with dressing and serve.
Variations
For a heartier dish, add shredded barbecue chicken in Step 3. For extra zing, stir through a handful of mint or coriander leaves.
About this Recipe
Photography: Cath Muscat
First Published:
October 2008
Rating:
No votes yet
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Full ingredient list:
- 400g fresh thin hokkien noodles
- 400g frozen mixed stir-fry vegetables
- 100g red cabbage, finely sliced
- 375g firm tofu, cut into 2cm cubes
- 1/4 cup (60ml) bottled Asian flavours salad dressing
Nutritional information (per serve)
Energy:
1220kJ
Calories:
292cal
Protein:
16g
Fat:
10g
- saturated:
1g
Carbohydrates:
30g
- sugars:
5g
Dietary Fibre:
4g
Sodium:
560mg
Calcium:
330mg
Iron:
8mg
Nutrition information is given per serve
*NS: not specified
