Chinese Noodle-Vegetable Bowl Recipe

Name: Chinese Noodle-Vegetable Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ¼ 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) packagethin chinese noodles

Servings: persons

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
¼ 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) packagethin chinese noodles

1
Bring a large pot of salted water to a boil.
2
Add the noodles and broccoli slaw; cook, stirring until the noodles are al dente and the slaw is tender, about 3 minutes.
3
Drain and rinse under cold water; then transfer to a large bowl.
4
Add the sesame oil and season with salt - toss.
5
Meanwhile, spread out the tofu on a kitchen towel; lay another towel on top and press to remove as much water as possible.
6
Heat 2 tablespoons oil in a Dutch oven or large deep skillet over high heat.
7
Add the tofu and cook, turning, until golden, about 6 minutes.
8
Transfer to a paper towel-lined plate using a slotted spoon; season with salt.
9
Heat the remaining 2 tablespoons oil in the pot.
10
Add the scallions and ginger; stir-fry 30 seconds.
11
Add the shitakes; stir-fry 3 minutes.
12
Add the broth, soy sauce and tofu; season with pepper.
13
Cook until the liquid is reduced by half, 3-4 minutes.
14
Whisk 3 tablespoons water and the cornstarch in a bowl; add to the pot and cook, stirring until thickened.
15
Add the noodles and toss to coat.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Chinese Noodle-Vegetable Bowl falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Noodle-Vegetable Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions