TOFU DRUNKEN NOODLES
Steps:
- Make the sauce: In a small bowl whisk all the sauce ingredients together.
- Cook the tofu: To a large skillet or wok add the olive oil and sesame oil and heat over medium-high heat. Add the tofu and cook until browned on all sides, should take about 3 to 5 minutes. You might need to do this in batches.
- Cook veggies: Add the onion to the skillet and cook until the onion begins to soften a bit, another 2 to 3 minutes. Next, bell pepper and mushroom and continue sautéing the pepper starts to soften and mushrooms begin to brown a bit, stirring occasionally. Finally, add the broccoli, baby corn and snap peas. Toss everything together and cook for another 5 minutes.
- Finish and Serve: Add the cooked udon noodles to the skillet and pour in the sauce. Toss and cook for 2 to 3 minutes then remove from heat. Sprinkle with green onions and serve.
Nutrition Facts : Calories 497 kcal, Carbohydrate 69 g, Protein 23 g, Fat 17 g, SaturatedFat 2 g, Sodium 2226 mg, Fiber 8 g, Sugar 19 g, ServingSize 1 serving
MUSHROOM, TOFU, AND NOODLE STIR-FRY
A vegetarian stir-fry that's easy to make. This comes together really quickly so have all of your ingredients prepped and ready to go. Don't be fooled by the amount of time this takes, most of it is hands off.
Provided by Bren
Categories World Cuisine Recipes Asian
Time 1h
Yield 2
Number Of Ingredients 12
Steps:
- Combine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.
- Line a plate with paper towels, set tofu on top, and add another layer of paper towels. Place a cutting board on top of the tofu and set a heavy pot on the board. Let sit for 30 minutes, replacing the paper towels as needed, to press as much liquid as possible from the tofu.
- Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.
- Heat oil in a wok over high heat. Add tofu and stir-fry until all sides are golden, about 5 minutes. Add all mushrooms and cook for 2 minutes. Mix in bell pepper and onion, and stir-fry for 2 minutes. Pour glaze on top and cook until sauce has thickened, about 2 minutes.
- Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.
Nutrition Facts : Calories 560.5 calories, Carbohydrate 82.9 g, Fat 18.8 g, Fiber 7.3 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 2169.3 mg, Sugar 6.6 g
HUNGARIAN NOODLE SIDE DISH
This is a simple Hungarian dish. This recipe eases preparation by utilizing a slow cooker. Hope you all enjoy it!
Provided by CORWYNN DARKHOLME
Categories Side Dish
Yield 10
Number Of Ingredients 13
Steps:
- Cook egg noodles in a large pot with boiling salted water. Drain well.
- In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.
- Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
- Cover and cook on high for 3 to 4 hours. Serve immediately.
Nutrition Facts : Calories 365.1 calories, Carbohydrate 39.3 g, Cholesterol 66.6 mg, Fat 16.5 g, Fiber 1.7 g, Protein 15.2 g, SaturatedFat 8.6 g, Sodium 826.1 mg, Sugar 2.3 g
SWEET AND SPICY TOFU WITH SOBA NOODLES
If you don't cook tofu often (or even if you do), this unfussy tofu dish is for you: There's no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil's high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great. What's more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side.
Provided by Sarah Copeland
Categories dinner, weekday, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
- Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
- Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
- Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
- Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
- Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 23 grams, Carbohydrate 66 grams, Fat 28 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1652 milligrams, Sugar 9 grams, TransFat 0 grams
STICKY TOFU WITH NOODLES
A simple vegan bowl of noodles and sticky, sesame-coated tofu makes an ideal supper for two. Top with spring onions and cucumber for a stunning stir-fry
Provided by Esther Clark
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Using a peeler, cut thin ribbons off the cucumber, leaving the seeds behind. Put the ribbons in a bowl and set aside. Gently heat the vinegar, sugar, 1/4 tsp salt and 100ml water in a saucepan over a medium heat for 3-5 mins until the sugar dissolves, then pour over the cucumbers and leave to pickle in the fridge while you prepare the tofu.
- Heat all but 1 tbsp of the oil in a large, non-stick frying pan over a medium heat until bubbles begin to rise to the surface. Add the tofu and fry for 7-10 mins, turning halfway, until the tofu is evenly golden brown. Remove from the pan and set aside on kitchen paper. In a small bowl, whisk together the honey and miso. Spread the sesame seeds out on a plate. Brush the fried tofu with the sticky honey sauce and set aside any leftovers. Coat the tofu evenly in the seeds, sprinkle with a little salt and leave in a warm place.
- Cook the noodles following pack instructions, then drain and rinse in cold water. Return the frying pan to the heat, toss the noodles with the rest of the oil, the remaining sauce and 1 tbsp of the cucumber pickling liquid. Cook for 3 mins until warmed through. Divide the noodles between bowls and top with the tofu, bundles of cucumber and the spring onion.
Nutrition Facts : Calories 972 calories, Fat 35 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 113 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 50 grams protein, Sodium 5.3 milligram of sodium
STIR-FRIED NOODLES WITH TOFU
Crunchy veg, smooth noodles and soft tofu, combined with a sweet and spicy sauce. This healthy vegetarian dinner for two is ready in just 30 minutes
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.
- Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper. Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.
- Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix. Blend together the curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.
Nutrition Facts : Calories 391 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium
HUNGARIAN NOODLE SIDE DISH
I first served this creamy, rich casserole at our ladies meeting at church. Everyone liked it and many of the ladies wanted the recipe. The original recipe was from a friend, but I changed it a bit to suit our tastes. -Betty Sugg, Akron, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve bouillon in water. Add the next 6 ingredients; mix well. Stir in cottage cheese, sour cream and noodles and mix well. , Pour into a greased 2-1/2-qt. baking dish. Sprinkle with the Parmesan cheese and paprika. Cover and bake at 350° for 45 minutes or until heated through.
Nutrition Facts : Calories 369 calories, Fat 15g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 810mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
TOFU STIR-FRY WITH NOODLES
If you don't have any leftover pasta, cook 6 ounces of spaghetti until al dente, according to package instructions; drain, and rinse under cool water.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over high heat; add tofu and 1 teaspoon salt. Cook,tossing occasionally, until golden, 8 to 10 minutes; transfer to a plate.
- Heat remaining tablespoon oil in same skillet over medium-high heat. Add bell peppers, cabbage, garlic, pepper flakes, and 1/2 teaspoon salt;toss to coat. Cover; cook, tossing occasionally, until vegetables are crisp-tender, 8 to 10 minutes.
- Meanwhile, make sauce: In a small bowl (or liquid measuring cup), stir together peanut butter and 1/4 cup hot water until smooth; stir in soy sauce and vinegar.
- Add tofu, leftover spaghetti, and sauce to skillet; simmer until heated through and saucy, 1 to 2 minutes.
HUNGARIAN NOODLE SIDE DISH RECIPE
A recipe I found in my Homemaker Schools magazine from TOH. Posting for me to try and for ZWT. Sounds like something my whole family would enjoy and could also be made into a meal with some cooked or grilled chicken added to the noodles.
Provided by diner524
Categories Hungarian
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve bouillon in water. Add the next six ingredients; mix well. Stir in cottage cheese, sour cream and noodles and mix well.
- Pour into a greased 2-1/2-qt. baking dish. Sprinkle with the Parmesan cheese and paprika. Cover and bake at 350° for 45 minutes or until heated through. Yield: 8-10 servings.
- Note: Casserole may be covered and refrigerated overnight. Allow to stand at room temperature for 30 minutes before baking.
Nutrition Facts : Calories 324.2, Fat 19.9, SaturatedFat 10.5, Cholesterol 52.6, Sodium 862.9, Carbohydrate 23.5, Fiber 1, Sugar 2.5, Protein 13.5
CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU
Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavor in this noodle dish. Quick cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, noodles, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
- Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
- Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
- Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
- Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
- Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.
HUNGARIAN TOFU WITH NOODLES
I adapted this from a recipe I saw on The Polymath Chronicles for Hungarian Chicken. I sized it down for 2 big servings or 3 small servings, and made it vegetarian-friendly (it originally called for 4 chicken breasts to serve 4-6), and wanted to use up some leftover cabbage from making Hungarian noodles...and made it authentic with liberal use of paprika. You can easily make this vegan by using egg-free noodles or pasta. Prep time includes noodle cooking time.
Provided by the80srule
Categories Soy/Tofu
Time 1h20m
Yield 2-3 , 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Boil a quart of salted water and cook the noodles for 8 minutes, you don't want them too soft. Drain and set aside.
- Cut the tofu into cubes or chunks of your liking, and drain well. Make sure all the excess water is out.
- Heat the oil in a heavy-bottomed pot and add the onion. Saute until it starts to brown, about 10-15 minutes depending on how big you cut the pieces.
- Add the paprika and tomato sauce, mixing well. Add the tofu and cabbage.
- Fill the can from the sauce with water, and pour into the pot, mixing well.
- Bring the mixture to a boil, then let simmer on low heat for about 30-45 minutes, an hour if you really want the tofu and onions completely browned. Mix with the noodles for a complete meal!
Nutrition Facts : Calories 473, Fat 24, SaturatedFat 3.6, Cholesterol 31.9, Sodium 635.3, Carbohydrate 47, Fiber 6, Sugar 11.6, Protein 23.2
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