Ingredients
- 400 g udon noodles (straight to wok
- 300 g diced tofu or diced chicken breast
- 150 g sliced mushrooms
- 150 g green beans
- 1 diced red pepper (approx. 150g)
- 1 litre veg stock
- 1 thumb sized piece grated ginger
- 1 clove grated garlic
- 60 g miso paste
Instructions
- Heat a pan on a medium heat and spray well with one kcal spray.
- Dice your chicken breast/tofu and season well with salt and pepper.
- Add to the pan and fry until brown and cooked throughout (about 5-7 minutes).
- Remove the chicken/tofu from the pan and leave aside.
- Add the veg stock to a saucepan and bring to a simmer on a medium heat.
- Stir in the miso paste, season to taste and allow to simmer until you are ready to serve.
- Put the pan you used to cook tofu/chicken back on the heat and spray again with 1kcal spray.
- Add the ginger and garlic.
- Add your red pepper, green beans and mushrooms into the pan and stir fry for 3-5 minutes.
- Add back in your tofu/chicken for the last minute to reheat.
- Meanwhile, cook your udon noodles according to packet instructions.
- Drain the noodles and serve 1/3 of them in each bowl.
- Top the noodles with 1/3 of the stir fried veg and tofu/chicken.
- Pour 1/3 of the miso stock over each.
- Garnish with sliced chili (optional).
- TOFU TIP: To make tofu crispy, make sure to press it before cooking. To do this, wrap the block of tofu in a tea towel. Place on a plate and put something heavy on top for 30+ minutes to drain out any excess liquid.
Nutrition
Serving: 1serving | Calories: 353kcal | Carbohydrates: 40g | Protein: 22g | Fat: 11g
