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Recipe for the month - February

If you have read my website or know me personally, you would know that I love cooking (okay except on Friday night). I thought why not sharing a recipe that I have tried and tested with my own family with you every month.

I hope if my little ones (and big one) can gobble down the end products, so can your family!

February Recipe: Stir fried sweet potato noodles with teriyaki flavoured tofu

This is a variation from the traditional Korean stir fried sweet potato noodles (Japchae) to power charge the vegetables intake. Traditionally it is made with beef and sweetened with sugar , but I have used tofu in place of beef here and omitted the sugar.

I usually start soaking the noodles first while the rest of the ingredients is being chopped up. By the time the vegetables are cooked, the noodles are soft enough for the stir fry. Dinner completed in 30 minutes!

Time: 30 minutes

Ingredients:

Potato noodles 1/4 bag (from most Korean or Asian grocery stores)

2 medium Carrots - cut into matchstick sizes

1 medium onion - cut into thin strips

2 cups of Shredded Plain Cabbage

1 packet of Teriyaki flavoured tofu (from refrigerated section of all large supermarkets) - cut into 1 cm stripes

200g button mushrooms - sliced

1 clove of garlic - minced

2 spring onions - cut into 5 cm segments

Olive oil

2 tablespoons Sesame oil

Soy sauce - to taste

Optional: Sprouts - picture here is the home sprouted broccoli sprouts.

Method:

1. Soak the potato noodles in hot water until soft. Usually takes around 15 minutes.

2. In a large pan, place oil and stir fry the tofu first until warm.

3. Add onion, garlic, cabbage, carrot and mushroom to the pan and stir fry until all vegetables are cooked. Add spring onion.

4. Add potato noodles, soy sauce and sesame oil until all is hot and cooked through. Add water if noodles are getting dry.

5. Serve hot and top with sprouts.

Enjoy!

#veganreceipe #HealthyLiving

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Shirley Chan

Consultant Dietitian 

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Shirley Chan Consultant Dietitian ABN 41 009 192 602