Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Chinese Noodle-Vegetable Bowl

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

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Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

Nutrition Info

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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

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