Chinese Noodle-Vegetable Bowl

  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    466 calorie
  • Fat

    25 grams
  • Saturated Fat

    3 grams
  • Cholesterol

    41 milligrams
  • Sodium

    560 milligrams
  • Carbohydrate

    44 grams
  • Fiber

    8 grams
  • Protein

    23 grams


  • 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


Step 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.

Step 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.

Step 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.

Step 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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