Asian noodles with ginger and tofu

Ingredients for 4 servings:

• Sea salt
• 200 g Chinese egg noodles
• 2 stalks of lemongrass
• 20 g ginger
• 4 garlic cloves
• some turmeric powder
• some coriander powder
• some cumin powder
• 2 tsp sambal oelek
• 100 g spring onions
• 1 bell pepper(s), red
• 100 g oyster mushrooms
• 600g tofu
• 1 tbsp peanut oil
• 400 ml coconut milk, unsweetened

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Chinese feeling with only 540 calories

Bring a large pot of salted water to a boil and cook the noodles according to the package instructions. Drain into a sieve, rinse with cold water, and then drain well. Remove the wilted outer leaves and the dry upper half of the lemongrass. Finely chop the lower half. Peel and finely chop the ginger and garlic cloves. Grind the lemongrass, ginger, and garlic in a mortar. Mix in the turmeric, coriander, cumin, sambal oelek, and salt; stir everything into a seasoning paste. Trim and wash the spring onions and slice into rings. Halve the bell pepper lengthwise, remove the seeds, and wash them. Dice the bell pepper halves. Wipe the oyster mushrooms dry with kitchen paper and cut into strips. Wash the tofu, pat dry, and cut into cubes. Heat the wok and add the oil. Sauté the seasoning paste for about 1 minute, stirring constantly. Add the vegetables and mushrooms and stir-fry for about 4 minutes. Mix in the noodles, coconut milk, and tofu and heat until hot. Per serving: Calories: 540, Protein: 22 g, Fat: 29 g, Carbohydrates: 44 g.