Healthy Vegan Noodles for People with Chronic Kidney Disease and Diabetes 適合慢性腎臟病和糖尿病患者的健康素

Ingredients (2 servings)

½ cup cucumber, thinly sliced

½ cup carrot, julienned or

½ cup purple cabbage, shredded

½ cup red bell pepper, thinly sliced

½ cup watermelon radishes, thinly sliced

1 cup medium firm organic tofu, cubed

2 tbs lime juice (juice of 1 lime)

2 tbs sesame oil

2 cloves garlic, minced

1 tbs grated ginger

Mint leaves, for garnish

Can be served with:

1 cup cooked vermicelli noodles

or

2 cups cooked konjac noodles (low-carb option)

Directions:

1. Cook noodles: Prepare vermicelli or rinse konjac noodles, then drain and set aside.

2. Pan-fry tofu: Cube tofu and cook in sesame oil over medium heat until golden, about 5–7 minutes.

3. Prep veggies: Wash and cut cucumber, carrot, cabbage, bell pepper, and radish; reserve mint leaves.

4. Make dressing: Mix lime juice, sesame oil, garlic, and ginger.

5. Assemble: Divide noodles, top with tofu and veggies, drizzle dressing, and garnish with mint or edible flowers if desired.

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材料 (2份):

½ 杯黃瓜, 切薄片

½ 杯胡蘿蔔, 切絲

½ 杯紫色椰菜, 切絲

½ 杯紅甜椒, 切薄片

½ 杯西瓜蘿蔔, 切薄片

1 杯中等硬度的有機豆腐, 切丁

2 湯匙青檸汁 (1 個青檸的汁)

2 大匙麻油

2 瓣蒜, 切碎

1 大匙薑末

薄荷葉, 用於裝飾

可搭配：

1 杯煮熟的粉絲

或

2 杯煮熟的蒟蒻麵 (低碳水化合物選擇)

做法：

1. 煮麵條: 準備好粉絲或沖洗蒟蒻麵, 然後瀝乾備用。

2. 煎豆腐: 將豆腐切丁, 用麻油中火煎至金黃色, 約 5-7 分鐘。

3. 準備蔬菜: 洗淨並切好黃瓜, 胡蘿蔔, 紫色椰菜, 甜椒和蘿蔔; 薄荷葉留著備用。

4. 製作醬汁: 將青檸汁, 芝麻油, 大蒜和薑混合。

5. 組裝: 將麵條分開, 上面放上豆腐和蔬菜, 淋上醬汁, 並根據需要用薄荷或可食用花朵裝飾。