Bacon & Ham Beef Cheese Chicken Egg Fruit Fish Kumara & potato Lamb Lasagne & pasta Mince Noodles & rice Pork Sausage Turkey
Dessert Quick & easy Meals vegetarian Healthy Salad Slow cooker Seafood Recipe for kids Baking Side dishes & veges Finger Food Gluten Free Meal ideas Stir Fry Dairy Free Vegan Wheat Free Freezer friendly
American Asian Chinese French Greek Indian Italian Japanese Korean Mediterranean Mexican Middle Eastern Spanish Thai
Christmas Easter Breakfast Ideas Lunch Ideas Dinner Ideas Potluck Back to School Summer entertaining Bbq & picnic ideas Cocktail Party
MY COOKBOOK MY MEAL PLANNER MY SHOPPING LIST TIPS & TRICKS 
Makes 4
Prep Time 20 minutes
Cook Time 5-7 minutes
Easy
Ingredients
400 g pre-cooked thin egg style noodles*
⅓ cup Eta Light and Free Japanese Style Soy and Citrus Dressing
300 g block firm tofu
1 egg
1 Tbsp soy sauce
½ cup panko crumbs
⅓ cup Gregg's Sesame Seeds
¼ cup flour seasoned with salt and pepper
100 g snow peas, thinly sliced
1 red capsicum, deseeded and cut into thin strips
1 large carrot, cut into julienne** strips
¾ cup bean sprouts
Extra Eta Light and Free Japanese Style Soy and Citrus Dressing (optional)
1-2 Tbsp vegetable oil
2 tsp sesame oil
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
Place the pre-cooked noodles in a bowl. Pour over boiling water and drain well. Return noodles to the bowl. While still warm toss through Wattie's Lite and Free Japanese Style Soy and Citrus Dressing. Set aside to cool. Step 2
Pat the tofu dry with paper towels. Cut into 1 cm thick slices. Break the egg onto a plate and whisk in the soy sauce to combine. Mix together panko crumbs and Gregg's Sesame Seeds. Dip the tofu slices into the seasoned flour then into the egg mix and finally coat in the panko sesame crumb mix. Place on a tray. Refrigerate for 10 minutes to allow the crumb to adhere to the tofu. Step 3
To prepare the salad toss together noodles, snow peas, capsicum, carrot and bean sprouts. Taste and add a little more dressing if required. Set aside. Step 4
Heat oils in a frying pan and over medium heat fry the crumbed tofu slices until golden and hot. Place on the noodle salad and serve. Tips
Tossing the dressing through the warm noodles allows the flavours to be absorbed into the noodles as they cool.
What do I need?
Select All
1
400 g pre-cooked thin egg style noodles*
2
⅓ cup Eta Light and Free Japanese Style Soy and Citrus Dressing
3
300 g block firm tofu
4
1 egg
5
1 Tbsp soy sauce
6
½ cup panko crumbs
7
⅓ cup Gregg's Sesame Seeds
8
¼ cup flour seasoned with salt and pepper
9
100 g snow peas, thinly sliced
10
1 red capsicum, deseeded and cut into thin strips
11
1 large carrot, cut into julienne** strips
12
¾ cup bean sprouts
13
Extra Eta Light and Free Japanese Style Soy and Citrus Dressing (optional)
14
1-2 Tbsp vegetable oil
15
2 tsp sesame oil
Add To Shopping List
Watch How To Video
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
624548:624548
