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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 40 min
Prep:: 20 min
Cook:: 20 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

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

Directions

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

Courtesy of Food Network Magazine

My Private Notes

Name: Chinese Noodle-Vegetable Bowl
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 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