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Vegetable Stir Fry with Noodles
A tasty way to spice up ramen noodles.
3 oz baby bella mushrooms, sliced
6 oz firm tofu, cubed
1 block plain ramen noodles
3 tbsps egg whites
1 tsp sambal olek
1 tbsp soy sauce
1/2 cup lettuce, shredded
1 tsp fresh ginger
1 small onion, thinly sliced
1 fl oz sweet dessert wine
1 tbsp extra virgin olive oil
1/2 tsp minced garlic
Heat olive oil in a wok. Add the onions and saute until translucent. Add the garlic and ginger and stir until garlic starts to brown. Add the sherry and sliced mushrooms. Cover for about a minute.
Meanwhile, boil water and cook the ramen for three minutes. Drain and set aside.
Add the lettuce, soy sauce, and tofu to the stir fry. Cover for another minute.
Add the ramen to the stir fry. Mix the sambal olek with the egg beaters.
Push the noodles and vegetables to one side of the wok and pour in the egg mixture. When the eggs start to cook, mix in with the rest of the stir fry. Heat through and serve immediately.
in 1 serving of Vegetable Stir Fry with Noodles.
, 38% carbs, 20% protein.
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