Tofu Noodle Basil Pesto

Name: Tofu Noodle Basil Pesto
Total time: 15 min
Yield: 385 g
Ingredients: Boiled Chicken Breast 30 g; Vegetable Rice Mix with Button Mushrooms 100 g; Blanched Cabbage 105 serving; Basil Pesto 50 g; Tofu Noodles 100 g

Cook 15 min Difficulty EASY 493 kcal

#tofu noodles #low-carb #basil pesto #healthy food #diet #vegetarian #easy recipe #noodle dish #gluten-free #Italian

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Ingredients

Main ingredients

Boiled Chicken Breast 30 g
Vegetable Rice Mix with Button Mushrooms 100 g
Blanched Cabbage 1.5 serving
Basil Pesto 50 g
Tofu Noodles 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 24.79 g 20%

Protein 31.77 g 25%

Fat 30.91 g 55%

Serving size 385g

Cooking steps

1

Rinse the tofu noodles under running water and drain well.
2

Prepare the basil pesto.
3

Heat olive oil in a pan, then stir-fry the tofu noodles for 2 minutes.
4

Add the basil pesto and mix well with the noodles.
5

Season with salt and pepper to taste, then serve on a plate.
6

Finish by sprinkling Parmesan cheese on top.

Tofu Noodle Basil Pesto

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