Chinese Noodle-Vegetable Bowl

Name: Chinese Noodle-Vegetable Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: kosher salt; 1 (12 ounce) package broccoli slaw mix; 2 teaspoons toasted sesame oil; 1 (14 ounce) package extra firm tofu, drained and cut into 1/2 inch cubes; 1/4 cup vegetable oil; 6 scallions, cut into 1-inch pieces; 1 tablespoon fresh ginger, peeled and minced; 2 (5 ounce) packages shiitake mushrooms, sliced; 2 cups low sodium vegetable broth or 2 cups mushroom broth; 2 tablespoons soy sauce; fresh ground black pepper; 2 teaspoons cornstarch; 1 (8 ounce) package thin chinese noodles

Submitted by DailyInspiration

"From Food Network Magazine."

Download

Ready In:: 35mins
Ingredients:: 13
Serves:: 4

ingredients

kosher salt
1 (12 ounce) package broccoli slaw mix
2 teaspoons toasted sesame oil
1 (14 ounce) package extra firm tofu, drained and cut into 1/2 inch cubes
¹⁄₄ cup vegetable oil
6 scallions, cut into 1-inch pieces
1 tablespoon fresh ginger, peeled and minced
2 (5 ounce) packages shiitake mushrooms, sliced
2 cups low sodium vegetable broth or 2 cups mushroom broth
2 tablespoons soy sauce
fresh ground black pepper
2 teaspoons cornstarch
1 (8 ounce) package thin chinese noodles

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 and season with salt - 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 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 oil in the pot. Add the scallions and ginger; stir-fry 30 seconds. Add the shitakes; stir-fry 3 minutes. Add the broth, soy sauce and tofu; season with pepper. Cook until the liquid is reduced by half, 3-4 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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Really loved the idea of the broccoli slaw in this. Will use it often now! The flavor of the sauce was a bit light for our tastes but with some extra tamari and chili sauce on each of our servings it was good!

sofie-a-toast