Versatile Chinese egg noodles work in soups, stir-fries or noodle bowls like this one, made with tofu, veggies and a jalapeño and soy dressing.
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/3 cup seasoned rice vinegar
- 2 tablespoons low-sodium soy sauce
- Kosher salt
- 1 red jalapeno pepper, halved and thinly sliced 1 tablespoon vegetable oil
- 1 14-ounce package firm tofu, drained, cut into 4 equal pieces and patted dry
- 8 ounces sliced shiitake mushrooms (about 4 cups)
- Freshly ground pepper
- 1 10- to 12-ounce package Chinese egg noodles
- 1 bunch broccolini, trimmed and cut into 2-inch pieces
- 1 tablespoon toasted sesame oil
- 2 cups bean sprouts
- 2 scallions, thinly sliced
Instructions
- Whisk the vinegar, 1 tablespoon water, 1/2 tablespoon soy sauce and 1/2 teaspoon salt in a small bowl. Add the jalapeno; set aside.
- Heat the vegetable oil in a medium nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, 3 to 4 minutes per side; transfer to a cutting board. Add the mushrooms to the skillet and cook, stirring, until slightly wilted, about 1 minute. Add the remaining 1 1/2 tablespoons soy sauce, 1 tablespoon water and a few grinds of pepper to the skillet. Cook until the mushrooms soften, about 2 minutes. Quarter each piece of tofu and transfer to a bowl; add the mushrooms and 2 tablespoons of the vinegar mixture and toss. Set aside.
- Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Drain and rinse under cold water; transfer to a large bowl. Add the sesame oil; toss to coat.
- Divide the noodles and broccolini among bowls. Top with the tofu, mushrooms and sprouts and drizzle with the remaining jalapeno-vinegar mixture. Sprinkle with the scallions.
Nutrition Facts
| Calories | 500 calorie |
| Total Fat | 16 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 65 milligrams |
| Sodium | 450 milligrams |
| Carbohydrates | 68 grams |
| Dietary Fiber | 6 grams |
| Protein | 25 grams |
| Sugar | 7 grams |
Reviews
I kept the noodles warm instead of rinsing them in cool water. The tang of the rice wine vinegar made it pop!