315 cal, 20 P. Singapore noodles with tofuby theotherchase 1 Comment theotherchase 2 years ago Recipe is modified from Budget Bytes.recipe makes **four** servings (one serving is pictured)Sauce:* 1 T ginger root, fresh, not powder * 1/4 c soy sauce * 2 T curry powder * 1 T sesame oil * 1.25 T siracha * 1 T rice vinegar * 2 cloves garlic, mincedEverthing else:* 112 g (dry weight) rice vemicelli * 143 g snow peas * 109 g bell pepper * 453 g mung bean sprouts * 1 block of extra firm tofu, pan friedWrite A CommentYou must be logged in to post a comment.
theotherchase 2 years ago Recipe is modified from Budget Bytes.recipe makes **four** servings (one serving is pictured)Sauce:* 1 T ginger root, fresh, not powder * 1/4 c soy sauce * 2 T curry powder * 1 T sesame oil * 1.25 T siracha * 1 T rice vinegar * 2 cloves garlic, mincedEverthing else:* 112 g (dry weight) rice vemicelli * 143 g snow peas * 109 g bell pepper * 453 g mung bean sprouts * 1 block of extra firm tofu, pan fried
1 Comment
Recipe is modified from Budget Bytes.
recipe makes **four** servings (one serving is pictured)
Sauce:
* 1 T ginger root, fresh, not powder
* 1/4 c soy sauce
* 2 T curry powder
* 1 T sesame oil
* 1.25 T siracha
* 1 T rice vinegar
* 2 cloves garlic, minced
Everthing else:
* 112 g (dry weight) rice vemicelli
* 143 g snow peas
* 109 g bell pepper
* 453 g mung bean sprouts
* 1 block of extra firm tofu, pan fried