Rocky road ice-cream cake
Serves: 12 Time to make: 15 mins, plus 2-3 hrs freezing Total cost: $18.48 / $1.54 per serve
Serves: 4
Time to make: 15 mins
Total cost: $11.20 / $2.80 per serve
(at time of publication)
Ingredients:
400g fresh thin hokkien noodles
400g frozen mixed stir-fry vegetables
100g red cabbage, finely sliced
375g firm tofu, cut into 2cm cubes
1/4 cup (60ml) bottled Asian flavours salad dressing
Nutrition Info.:
| Kilojoules | 1,220kJ |
| Calories | 292cal |
| Protein | 16g |
| Total fat | 10g |
| Saturated fat | 1g |
| Carbohydrates | 30g |
| Sugars | 5g |
| Dietary fibre | 4g |
| Sodium | 560mg |
| Calcium | 330mg |
| Iron | 8mg |
| Step 1 | Place noodles in a bowl, cover with boiling water, then stand for 2 minutes to separate. |
| Step 2 | Meanwhile, boil, steam or microwave the stir-fry vegetables according to packet instructions until tender. Drain and rinse in cold water. |
| Step 3 | Drain noodles, then place in a large bowl with the stir-fry vegetables, cabbage and tofu. Toss well with dressing and serve. |
For a heartier dish, add shredded barbecue chicken in step 3. For extra zing, stir through a handful of mint or coriander leaves.
First published: October 2008
