Recipe Category:

Published:  2012 - 06 - 22

Nutritive Information:   

• Calories: 278.97 cal

• Protein: 4.38 g

• Fat: 8.18 g

• Fiber: 0.23 g

• Vitamin A: 106.06 RE

• Thiamine: 0.10 mg

• Riboflavin: 0.15 mg

• Sodium: 183.64 mg

• Calcium: 78.58 mg

• Potassium: 180.88 mg

• Iron: 1.29 mg

Instructions:

• Cook the noodles in a large saucepan of boiling water according to packet instructions until just tender.  Drain and refresh under cold running water until very cold.  Leave to drain.

• Heat about 5 cm (2 in) sunflower oil in a heavy-based frying pan or wok and fry the tofu cubes for 3-4 minutes until crisp and lightly golden.  Drain on kitchen paper and keep warm.  Remove all but a few tablespoons of the oil from the wok and fry the onion, ginger, garlic and chilli until soft but not brown.  Remove from the heat.

• Blanch the broccoli in a large saucepan of boiling water for about 1 minute, drain and refresh under cold water.  Drain again and pat dry with kitchen paper.  Combine all the sauce ingredients in a bowl and mix well.

• Return the frying pan or wok with the onion mixture to the heat.  When reheated, add the broccoli and stir-fry for 2-3 minutes.  Add the sweetcorn and bean sprouts and stir-fry for about 3 minutes.  Add the sauce, toss to combine, then add the noodles and the fried tofu.  Cook for another 1 minute until heated through.  Serve garnished with chilli halves.

Serves: 6

Ingredients:

• 2-1/4 Tablespoon Margarine unsalted

• 1 cup Sugar

• 1/2 cup Egg beaters

• 3/4 Tablespoon All purpose flour

• 3/8 cup Buttermilk

• 3/4 teaspoon Vanilla extract

• 3/4 piece Butter crumb pie crust-9 in.

Method :

• Preheat oven to 300 degrees F. In a mixing bowl, cream margarine and sugar. Stir in eggbeaters, flour, buttermilk, and vanilla. Pour into defrosted pie shell. 

• Bake until tip of a knife inserted in the center comes out clean, about 45 to 60 minutes. Cool slightly before serving.

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