Name: Shitake, ginger and tofu hokkien noodles
Prep time: 15 min
Cook time: 15 min
Ingredients: 2 tbsp reduced salt soy sauce; 2 tbsp rice wine vinegar; 1 tbsp Chinese black vinegar; 1 garlic (crushed); 2 tsp ginger (finely grated ); 375 g firm tofu (cut into 2cm cubes); 450 g fresh hokkien noodles; 1 tbsp olive oil; 2.5 cm ginger (cut into very thin matchsticks); 1 long red chilli (deseeded, thinly sliced); 150 g fresh baby corn (halved lengthwise); 150 g mushrooms (halved); 150 g sugar snap peas (strings removed); 6 spring onions ( trimmed, cut into 4cm (1½in) lengths); 1 choy sum; fresh coriander (cilantro) (handful picked)

Dinner

SERVES:

DIFFICULTY:
Easy

PREP TIME:
15

COOK TIME:
15

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Ingredients

2 tbsp reduced salt soy sauce
2 tbsp rice wine vinegar
1 tbsp Chinese black vinegar
1 garlic crushed
2 tsp ginger finely grated
375 g firm tofu cut into 2cm cubes
450 g fresh hokkien noodles
1 tbsp olive oil
2.5 cm ginger cut into very thin matchsticks
1 long red chilli deseeded, thinly sliced
150 g fresh baby corn halved lengthwise
150 g mushrooms halved
150 g sugar snap peas strings removed
6 spring onions trimmed, cut into 4cm (1½in) lengths
1 choy sum
fresh coriander (cilantro) handful picked

Method

Combine the soy, rice wine, vinegar, garlic and grated ginger in a shallow non-metallic dish. Add the tofu and turn to coat in the marinade. Cover and refrigerate for 4 hours, turning once.
Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes then drain well.
Heat half the oil in a large wok or frying pan. Fry the tofu (reserving the marinade) in batches until golden. Remove and set aside.
Heat the remaining oil, add the ginger and chilli, stir fry 30 seconds, add the baby corn and mushrooms, stir fry for 2 minutes more.
Add the sugar snaps and spring onions, cook for 1 minute then add the choy sum, noodles and reserved marinade.
Toss together for 1-2 minutes until the noodles are heated through and coated in the sauce.
Return the tofu to the wok and toss to combine.
Serve immediately garnished with the coriander leaves.

Notes

Energy per serve: 1630kJ

This recipe is from The Low GI Vegetarian Cookbook (Hachette Australia and Da Capo USA).

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

Calories: 390kcal | Carbohydrates: 44g | Protein: 20g | Fat: 12g | Fiber: 8g

A low GI diet focuses on the quality of carbohydrates you eat. Good carbohydrates (or low GI carbohydrates) are more slowly digested helping keep your blood sugars stable, whereas bad carbohydrates cause your blood glucose levels to peak and crash. Want to know which carbohydrates are best for you? Try our swap it tool!

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