Chinese Noodle-Vegetable Bowl

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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