Rice noodles with Tofu, Egg and Vegetables

Ingredients

• Rice noodles

  Cooked

  1 cup or 176g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Salt

  Table

  ½ dash or 0.2g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Pepper

  Spices, black

  ½ dash or 0.05g

• Cabbage

  Raw

  1 cup, shredded or 70g

• Carrots

  Raw

  1 medium or 61g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Tofu

  Fried

  1 oz or 28g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

• Egg

  Whole, fresh eggs

  1 large or 50g

Directions

1. Place the rice noodles in a large bowl, and cover with warm water. When soft, cut into 4 inch lengths, drain, and set aside.
2. In a skillet over medium heat, season with soy sauce, salt, sugar, and pepper. Remove from skillet and set aside.
3. Sauté the tofu and carrots in a little oil over medium heat until tender. Stir in the noodles, egg and green onions. Cook 4 to 5 minutes.

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