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“A variation of a recipe from "The Kopan Cookbook: Vegetarian Recipes from a Tibetan Monestary". It freezes very well and there are many different combinations you could try where it calls for mixed vegetables.”

Ingredients Nutrition


  1. 1) Add oil to a skillet and fry the tofu until brown. Drain on paper towels and set aside.
  2. 2) Parboil the mixed vegetables for 5 minutes, then drain and set aside.
  3. 3) Cook the egg noodles according to package directions and drain. Stir in the margarine and set aside.
  4. 4) Add oil to a skillet and saute the ginger and onion for 2 minutes. Add the bean sprouts and garlic and saute for 1 more minute. Add the peas and spinach for 1 minute. Add the mixed vegetables for 1 minute. Then add the noodles, soy sauce and spices and mix well for 1 minute.
  5. 5) Remove from the heat, add the tofu and serve hot.

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