Try this Cellophane Noodles with Tofu and Veggies recipe, or contribute your own.
Suggest a better description1. Place tofu on shallow plate, drizzle with oil and 1 1/2 teaspoons soy sauce. (***Instead of oil, I use different herbs; more soy; or rice wine) 2. Combine chicken broth and remaining 1 1/2 teaspoons soy sauce in deep skillet or large saucepan. Bring to a boil over high heat. Reduce heat and add bean threads (cellophane noodles), simmer uncovered for 7 minutes or tuntil noodles absorb liquid, stirring occasionally to seperate noodles. 3. Stir in vegetables and vinegar, heat through. Stir in Tofu mixture and crushed red pepper, Heat through about 1 minute. Recipe by: Sim Lee Posted to MC-Recipe Digest V1 #992 by The Meades
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 8 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 234.9mg | 8 % | |
Potassium 23.4mg | 1 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.6g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8
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