631
Calories
15.3g
Protein
12.7g
Fat
113.5g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Spinach - 15 g (0.5 cup)
- Parsley - 5 g (1 tbsp)
- Olive oil - 5 ml (1 tsp)
- Zucchini - 100 g
- Soy sauce - 5 ml (1 tsp)
- Carrot - 100 g (1 whole)
- Sesame seeds - 20 g (2 tbsp)
- Tofu - 100 g
- Rice noodles - 130 g
How to make:
- Boil rice noodles as indicated on the packaging, drain and rinse
- Heat oil in a pan and sauté zucchini and carrot cut into thin strips for 3-5 minutes
- Add boiled noodles and diced tofu to the pan, pour in soy sauce and stir. Stew for another three minutes. Sprinkle with sesame seeds and chopped greens when serving
