Thai Noodles with Cashews, Asparagus and Tofu (serves 4 or 2 very hungry people)

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Learning a new computer program which includes nutritional data is a real challenge! I still have no idea how to export the recipes, but I am pretty adept at cutting and pasting, so I can get the raw data and format it here. But the recipe was delicious! Try it, you’ll like it! ~ Glyn and Will

Thai Noodles with Cashews, Asparagus and Tofu

1/2 cup onion
1 tbsp. fresh red pepper
1/2 cup fresh sweet pepper
4 green onions (scallions), sliced
2 garlic clove, minced
2 tbsp vegetable oil
2 large asparagus spears, sliced thin (about1 cup`)
6 oz. tofu
1 cup Chopped cilantro
1/2 cup whole cashew nuts
6.5 oz coconut milk
1.75 oz Thai Peanut Sauce Mix
4 oz. rice noodles
1 small lime, cut in wedges
1/2 cup fresh basil leaves

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1. Prepare the rice noodles according to package instructions and keep warm

2. Prepare the peanut sauce mix according to the package instructions, keep warm.

3. Heat the oil in a wok.

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4. Stir fry the onions, peppers, garlic and cashews.

5. Add the asparagus and tofu.

6. Stir fry until the asparagus is crisp tender.

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7. Add the peanut sauce and stir to combine.

8. Stir in the chopped cilantro and basil.

9. Add the noodles and stir to coat.

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10. Serve garnished with the lime wedges.

Servings: 4

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (15.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 461.35
Calories From Fat (64%) 293.69
% Daily Value
Total Fat 34.3g 53%
Saturated Fat 11.35g 57%
Cholesterol 24.1mg 8%
Sodium 1776.9mg 74%
Potassium 921.49mg 26%
Total Carbohydrates 23.44g 8%
Fiber 5.65g 23%
Sugar 9.16g
Protein 21.17g 42%

Recipe Type: Gluten-Free, Main Dish, Vegan, Vegetables

This entry was posted by Glyn Ruppe-Melnyk.

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