Ingredients
-
-
1
-
2
-
1
-
1/4
-
6
-
1
-
2
-
2
-
2
-
-
-
-
-
Directions
Chinese Noodle-Vegetable Bowl, From Food Network Magazine., Really loved the idea of the broccoli slaw in this. Will use it often now! The flavor of the sauce was a bit light for our tastes but with some extra tamari and chili sauce on each of our servings it was good!, From Food Network Magazine.
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Steps
|
1
Done
|
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 and Season With Salt - Toss. |
|
2
Done
|
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 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
Done
|
Heat the Remaining 2 Tablespoons Oil in the Pot. Add the Scallions and Ginger; Stir-Fry 30 Seconds. Add the Shitakes; Stir-Fry 3 Minutes. Add the Broth, Soy Sauce and Tofu; Season With Pepper. Cook Until the Liquid Is Reduced by Half, 3-4 Minutes. |
|
4
Done
|
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. |
