Chinese Noodles With Tofu Hazelnuts Recipes
NOODLES WITH TOFU
Versatile Chinese egg noodles work in soups, stir-fries or noodle bowls like this one, made with tofu, veggies and a jalapeño and soy dressing.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the vinegar, 1 tablespoon water, 1/2 tablespoon soy sauce and 1/2 teaspoon salt in a small bowl. Add the jalapeno; set aside.
- Heat the vegetable oil in a medium nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, 3 to 4 minutes per side; transfer to a cutting board. Add the mushrooms to the skillet and cook, stirring, until slightly wilted, about 1 minute. Add the remaining 1 1/2 tablespoons soy sauce, 1 tablespoon water and a few grinds of pepper to the skillet. Cook until the mushrooms soften, about 2 minutes. Quarter each piece of tofu and transfer to a bowl; add the mushrooms and 2 tablespoons of the vinegar mixture and toss. Set aside.
- Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Drain and rinse under cold water; transfer to a large bowl. Add the sesame oil; toss to coat.
- Divide the noodles and broccolini among bowls. Top with the tofu, mushrooms and sprouts and drizzle with the remaining jalapeno-vinegar mixture. Sprinkle with the scallions.
Nutrition Facts : Calories 500 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 65 milligrams, Sodium 450 milligrams, Carbohydrate 68 grams, Fiber 6 grams, Protein 25 grams, Sugar 7 grams
SPICY TOFU "NOODLES" WITH CHICKEN
Steps:
- Marinate the chicken breast in a small bowl with sesame oil, soy, wine, and a couple good grinds of white pepper. Prep your garlic, peppers and scallions.
- In your wok, heat up a couple tablespoons of vegetable oil over high heat and sear the chicken until browned. Take it out of the wok and set aside. Add a little more oil to the pan and add the peppers. Sautee them for a couple minutes, until the peppers start to soften. Add the garlic and scallions and stir-fry for another couple minutes.
- Add the chicken back to the wok along with the tofu "noodles" and stir-fry for about 5 minutes, until everything's heated through and combined. Serve!
CHINESE NOODLES WITH TOFU & HAZELNUTS
Exciting flavours permeate this easy veggie recipe
Provided by Good Food team
Categories Lunch, Supper, Vegetable
Time 25m
Number Of Ingredients 8
Steps:
- Drop the noodles into a pan of boiling water, cook for 4 mins, then drain. Drizzle over a little oil and mix in half the coriander.
- Heat a wok over a medium heat. Pour in the remaining oil, then throw in the mangetout and stir-fry for 2 mins. Add the chilli and cook for 2 mins more until the beans are just tender.
- Tip the hazelnuts, tofu and yellow bean sauce into the wok and stir to warm through. Finally, stir in the remaining coriander, season if you want to, and serve with the noodles.
Nutrition Facts : Calories 431 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.02 milligram of sodium
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