Chinese Noodles With Napa Cabbage, Mushrooms, And Tofu

[Guest guest]

* Exported from MasterCook *

 

Chinese Noodles With Napa Cabbage, Mushrooms, And Tofu

 

Recipe By : Pasta East to West by Nava Atlas, page 62

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound firm or extra-firm tofu

1 1/2 tablespoons canola or peanut oil

2 tablespoons natural soy sauce

plus more to taste

8 ounces Chinese wheat noodles -- (wide noodles)

(or substitute udon noodles or linguine)

1 teaspoon dark sesame oil

1/4 cup dry sherry

12 leaves napa cabbage

halved lengthwise and thinly sliced

4 ounces fresh shiitake mushrooms -- cleaned

stemmed and sliced

8 ounces white mushrooms -- sliced

1 medium red bell pepper -- thinly sliced

4 scallions

cut into 1-inch lengths

1/2 teaspoon grated fresh ginger -- to taste, up to 1

Freshly ground black pepper

 

4 servings

 

Napa cabbage is a wider and leafier cousin of bok choy. Look for it near

other leafy greens in the produce section.

 

Cut the tofu into 1/2-inch-thick slices, and blot briefly between clean tea

towels or several layers of paper towel to remove excess moisture.

 

Slowly heat about 1 tablespoon of the oil with the 2 tablespoons of the soy

sauce in a wok or stir-fry pan. Add the tofu and stir quickly to

coat. Stir-fry over medium- high heat until the tofu is golden-brown and

crisp on most sides. Transfer to a plate and set aside.

 

Cook the noodles in plenty of rapidly simmering water until al dente, then

drain.

 

Meanwhile, heat the remaining canola oil with the sesame oil and

sherry. Add the napa cabbage, shiitake and white mushrooms, bell pepper,

scallions, and ginger, and stir-fry over medium-high heat until the

mushrooms are just wilted and the vegetables are tender-crisp, about 5 to 7

minutes.

 

When the noodles are done, stir them in with the vegetables, and season to

taste with additional soy sauce and pepper. Toss well, remove from the

heat, and serve at once.

 

Calories: 436, Carbohydrate: 58 g, Cholesterol: 0 g, Total Fat: 12 g,

Protein: 20 g, Sodium: 751 mg

 

 

- - - - - - - - - - - - - - - - - -