Chinese Noodle-Vegetable Bowl

Total Time:
40 min
20 min
20 min

4 servings

  • Kosher salt
  • 1 8 -ounce package thin Chinese noodles
  • 1 12 -ounce package broccoli slaw
  • 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 minced peeled ginger
  • 2 5 -ounce packages sliced shiitake mushrooms
  • 2 cups low-sodium mushroom or vegetable broth
  • 2 tablespoons soy sauce
  • Freshly ground pepper
  • 2 teaspoons cornstarch
  • 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, season with salt and 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 vegetable 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 vegetable oil in the pot. Add the scallions and ginger; stir-fry 30 seconds. Add the shiitakes; stir-fry3 minutes. Add the broth, soy sauce and tofu; season with pepper. Cook until the liquid is reduced by half, 3 to 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.

  • Photograph by Charles Masters

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