Soy Tofu Konjac Noodles

Name: Soy Tofu Konjac Noodles
Yield: 456 g
Ingredients: fresh cucumber 30 servings; fermented konjac noodles 220 g; rich soy milk soup 200 servings; brown sugar 3 piece (1 sugar cube); salt 3 1/3 tsp per portion

119 kcal

#diet #low carb #high protein #low calorie #vegan

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Ingredients

Main ingredients

fresh cucumber 0.5 servings
fermented konjac noodles 220 g
rich soy milk soup 1 servings

Seasonings/Sauce

brown sugar 3 piece (1 sugar cube)
salt 3 1/3 tsp per portion

Nutrition summary

Carbohydrates 24.25 g 57%

Protein 7.32 g 17%

Fat 5.01 g 26%

Serving size 456g

Cooking steps

1

Rinse the konjac noodles under running water.
2

Cut the soy tofu into bite-sized pieces.
3

Heat olive oil in a pan and lightly sauté the soy tofu.
4

Add the konjac noodles and stir-fry together.
5

Season with salt and pepper to taste.
6

Transfer to a bowl and serve.

Soy Tofu Konjac Noodles

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