Bowl with Chinese noodles, mushrooms, tofu and vegetables
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 466, total fat 25 G., saturated fats 3 G., proteins 23 G., carbohydrates 44 G., fiber 8 G., cholesterol 41 mg, sodium 560 mg, sugar 0 G.
Calories 466, total fat 25 G., saturated fats 3 G., proteins 23 G., carbohydrates 44 G., fiber 8 G., cholesterol 41 mg, sodium 560 mg, sugar 0 G.
These vegetarian noodles with shiitake mushrooms, cabbage, and tofu chunks are packed with protein and healthy fiber, easy to prepare, and a favorite among Asian cuisine lovers and health-conscious eaters. Dark sesame oil, ginger, and soy sauce give them a distinctive spicy flavor. Store-bought shredded broccoli and coleslaw (or shredded broccoli) are blanched and mixed with cooked noodles. Then, sautéed mushrooms in a viscous Asian sauce with chunks of tofu are added.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (220 g) of thin Chinese noodles
- 1 package (340 g) of broccoli kale salad
- 2 tsp. dark sesame oil
- 1 package (400g) firm tofu, drained and cut into 1cm cubes.
- 1/4 cup vegetable oil
- 6 green onions, cut into 2cm pieces.
- 1 tbsp. chopped peeled ginger
- 2 packages of 150g sliced shiitake mushrooms
- 2 cups lightly salted mushroom or vegetable broth
- 2 tablespoons soy sauce
- 2 tsp cornstarch
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the noodles and broccoli; cook, stirring, until the noodles are al dente and the broccoli is tender, about 3 minutes. Drain and rinse the noodles and broccoli under cold water, then transfer to a large bowl. Add the sesame oil, season with salt to taste, and toss to combine.
- Meanwhile, place the tofu on a kitchen towel; cover with another towel and press down to remove as much water as possible. Heat 2 tablespoons of vegetable oil in a large, deep skillet or Dutch oven over high heat. Add the tofu and cook, turning, until golden brown, about 6 minutes. Transfer with a slotted spoon to paper towels and season with salt.
- Heat the remaining 2 tablespoons of vegetable oil in a skillet. Add the green onions and ginger and cook for 30 seconds. Add the shiitake mushrooms and cook, stirring frequently, for 3 minutes. Add the broth, soy sauce, and tofu; season with pepper to taste. Cook until the liquid has reduced by half, 3-4 minutes.
- In a bowl, combine 3 tablespoons of water with cornstarch; add to the pan and cook, stirring, until thickened. Add the noodles and toss to coat completely.
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