chinese

Buddhas Delight with Fried Tofu and Glass Noodles

Name: Buddhas Delight with Fried Tofu and Glass Noodles
Yield: 1 serving
Cuisine: chinese
Ingredients: 49 g glass noodles, dry; 97 g fried tofu puffs; 83 g shiitake mushrooms, sliced; 125 g napa cabbage, chopped; 56 g carrot, julienned; 56 g spinach; 11 g vegetable oil; 6 g ginger, minced; 10 g soy sauce; 4 g toasted sesame oil; 3 g sugar; 42 g water

This stir-fried dish pairs glass noodles, dry with fried tofu puffs, shiitake mushrooms, sliced and napa cabbage, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegetarian Vegan High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

25 g Protein

68 g Carbohydrates

32 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

49g glass noodles, dry 172 kcal
97g fried tofu puffs 238 kcal
83g shiitake mushrooms, sliced 18 kcal
125g napa cabbage, chopped 31 kcal
56g carrot, julienned 23 kcal
56g spinach 13 kcal
11g vegetable oil 97 kcal
6g ginger, minced 5 kcal
10g soy sauce 7 kcal
4g toasted sesame oil 35 kcal
3g sugar 12 kcal
42g water 0 kcal

Cooking instructions

glass noodleswater
Soak glass noodles in warm water until pliable, then drain.
soy saucetoasted sesame oilsugarwater
Mix sauce: soy sauce, sesame oil, sugar, and water.
shiitake mushroomsginger
Heat oil in a wok over medium-high. Stir-fry ginger 20 seconds, then add mushrooms and cook until lightly browned, 2 minutes.
napa cabbagecarrot
Add napa cabbage and carrot; stir-fry 2-3 minutes until wilted but still bright.
glass noodlesfried tofu puffssoy sauce
Add fried tofu and glass noodles. Pour in sauce and toss until noodles are glossy and liquid is mostly absorbed, 1-2 minutes.
spinach
Add spinach and toss just until wilted. Serve hot.