Tofu is a delicious alternative to meat – and it’s just one of the highlights in this sizzling medley of flavours.
Ready in 25 minutes
350g dried egg noodles
3 tbsp light soy sauce
4 garlic cloves, crushed
2cm piece of root ginger, peeled and finely grated
1 tsp Chinese five-spice powder
Low calorie cooking spray
200g mangetout, trimmed and halved
100g shiitake mushrooms, sliced
1 red pepper, halved, deseeded and thinly sliced
Bunch of spring onions, sliced diagonally
1 pak choi, roughly chopped
1 level tbsp sweet chilli sauce
2 tbsp dark soy sauce
300g firm tofu (plain or naturally smoked), cut into large cubes
Cook the noodles according to the packet instructions then drain and set aside.
In a bowl, mix together the light soy sauce, garlic, ginger and Chinese five-spice powder and set aside.
Spray a large non-stick wok or frying pan with low calorie cooking spray and place over a high heat. Add all the vegetables apart from the pak choi and stir-fry for 5 minutes or until just tender. Add the garlic and ginger mixture and stir-fry for 2-3 minutes.
Add the noodles, pak choi, sweet chilli sauce, dark soy sauce and tofu pieces and toss together for 3-4 minutes. Serve hot in warmed bowls.
Recipes taken from the brand new recipe book Slimming World’s Fakeaways, which is available now in all 11,000 Slimming World groups across the UK and Ireland at the price of £4.95/€7.95.
Photos by Slimming World’s Fakeaways/Gareth Morgans.