Enjoy Your Favorite Stir-Fried Noodles the Kidney-Friendly Way 
Ingredients (3 servings):
1 ½ cups cabbage, shredded
½ cup red bell pepper, thinly sliced
½ cup carrot, julienned (use lightly)
2 tbs scallion, chopped
1 tbs coriander leaves, chopped
1 ½ cups organic medium-firm tofu, cubed
1 tbs garlic, minced
1 tbs ginger, minced
1 tbs sesame oil
3 tsp organic low-sodium soy sauce
1 tbs lemon juice
Optional: 1–2 tbsp water (if needed for stir-frying)
Can be served with:
Buckwheat (Soba) Noodles or Konjac Noodles (Low-Carb Option)
Directions:
1. Cook the buckwheat or konjac noodles according to package instructions. Drain and set aside.
2. Pat tofu dry and cut into cubes. In a nonstick pan, heat sesame oil over medium heat. Add tofu and cook until lightly browned on all sides. Remove from the pan and set aside.
3. In the same pan, add garlic and ginger. Sauté for about 30 seconds until fragrant. Add 1–2 tablespoons of water if needed to prevent sticking.
4. Stir in cabbage, red bell pepper, carrot, and scallion. Cook for 2–3 minutes until slightly tender but still crisp.
5. Return the tofu to the pan. Add noodles, soy sauce, and lemon juice. Toss gently until well mixed and heated through.
6. Remove from heat and sprinkle with fresh coriander leaves before serving.
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材料 (3份):
1.5 杯高麗菜絲
1.5 杯紅燈籠椒薄片
1.5 杯胡蘿蔔絲（略切）
2 湯匙蔥花
1 湯匙香菜葉碎
1.5 杯有機中硬豆腐丁
1 大匙蒜末
1 大匙薑末
1 大匙芝麻油
3 茶匙有機低鈉醬油
1 湯匙檸檬汁
可選：1-2 湯匙水（炒菜時可依需求添加）
搭配：
蕎麥麵或蒟蒻麵（低碳水選擇）
做法：
1. 依照包裝說明煮蕎麥麵或蒟蒻麵。瀝乾水分, 備用。
2. 將豆腐拍乾水分, 切成小塊。在不沾鍋中, 用中火加熱芝麻油。放入豆腐, 煎至表面略呈金黃色。從鍋中取出備用。
3. 在同一個鍋子中, 加入蒜和薑。翻炒約30秒，
直到香味四溢。如有需要, 可加1-2湯匙水防黏。
4. 加入高麗菜, 紅燈籠椒, 胡蘿蔔和蔥。翻炒2-3分鐘, 直到略微變軟但仍保持酥脆。
5. 將豆腐放回鍋中。加入麵條, 醬油和檸檬汁。輕輕翻炒至均勻加熱。
6. 關火, 撒上新鮮的香菜葉即可食用。