Chinese Noodle-Vegetable Bowl Chinese Noodle-Vegetable Bowl

Recipe courtesy of Food Network Magazine

Chinese Noodle-Vegetable Bowl Chinese Noodle-Vegetable Bowl

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Kosher salt

  • 1

    8 -ounce package thin Chinese noodles

  • 1

    12 -ounce package broccoli slaw

  • 2

    teaspoons toasted sesame oil

  • 1

    14 -ounce package extra-firm tofu, drained and cut into ½-inch cubes or cubed chicken breast

  • ¼

    cup vegetable oil

  • 6

    scallions, cut into 1-inch pieces

  • 1

    tablespoon minced peeled ginger

  • 2

    5 -ounce packages sliced shiitake mushrooms

  • 2

    cups low-sodium mushroom or vegetable broth

  • 2

    tablespoons soy sauce

  • Freshly ground pepper

  • 2

    teaspoons cornstarch

Directions

Bring a large pot of salted water to a boil. Add the noodles and broccoli slaw; cook, stirring, until the noodles are al dente and the slaw is tender, about 3 minutes. Drain and rinse under cold water, then transfer to a large bowl. Add the sesame oil, season with salt and toss. Meanwhile, spread out the tofu on a kitchen towel; lay another towel on top and press to remove as much water as possible. Heat 2 tablespoons vegetable oil in a Dutch oven or large deep skillet over high heat. Add the tofu and cook, turning, until golden, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; season with salt. Heat the remaining 2 tablespoons vegetable oil in the pot. Add the scallions and ginger; stir-fry 30 seconds. Add the shiitakes; stir-fry3 minutes. Add the broth, soy sauce and tofu; season with pepper. Cook until the liquid is reduced by half, 3 to 4 minutes. Whisk 3 tablespoons water and the cornstarch in a bowl; add to the pot and cook, stirring, until thickened. Add the noodles and toss to coat.


Nutrition

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