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.

No additional tips available.

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

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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.

Chinese Noodle-Vegetable Bowl

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