DRIED TOFU NOODLES RECIPES
CHILE-OIL NOODLES WITH CILANTRO RECIPE - NYT COOKING
In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it’s at room temperature before tossing it with the noodles and the cilantro at the last minute. Substitutions are welcome: Swap in chile crisp in place of the chile oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chile oil brings a citrusy flavor that is hard to replicate, so don’t skip it. It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle. Fried shallots are here for texture, but omit them if you use chile crisp.
Provided by Judy Kim
Total Time 20 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
- Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
- Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.
SAUCY TOFU NOODLES WITH CUCUMBERS AND CHILI CRISP RECI…
Get your Hulk on while squeezing out every bit of water from the tofu—it’s critical to achieving the crisp crumbles that make the sauce’s texture so satisfying.
Provided by Christina Chaey
Yield 2–4 servings
Number Of Ingredients 17
Steps:
- Whisk soy sauce, brown sugar, tahini, sesame oil, black vinegar, 1 Tbsp. chili crisp, and ½ cup water in a small bowl or measuring glass until sugar is dissolved. Set sauce aside.
- Toss cucumbers, rice vinegar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to coat. Let sit, scrunching with your hands every few minutes, until cucumbers are softened and lightly pickled, about 10 minutes. Drain and set pickled cucumbers aside.
- Wrap tofu in a clean kitchen towel. Gather ends of towel together and squeeze with your hands over sink to extract as much liquid as possible. (Don’t worry if the tofu breaks apart—it’s going to get crumbled up anyway.)
- Crumble tofu into a medium bowl (it should resemble cooked ground meat with some larger pieces). Sprinkle with cornstarch and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; toss with your hands to evenly coat tofu.
- Heat 2 Tbsp. vegetable oil in a large nonstick skillet over high. Arrange tofu crumbles in a single layer in pan; reserve bowl. Cook tofu, undisturbed, until golden brown underneath, about 5 minutes. Toss and continue cooking, tossing occasionally, until tofu is golden brown and crisp all over, about 4 minutes more. Transfer tofu back to reserved bowl.
- Add remaining 2 Tbsp. vegetable oil to same skillet and reduce heat to medium-high. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are browned and shallot is translucent, about 5 minutes; season with salt. Add ginger and garlic and cook, stirring often, until fragrant, about 1 minute. Return tofu to pan and add reserved sauce; bring to a simmer. Cook until sauce is slightly reduced, about 2 minutes. Remove from heat.
- Cook noodles in a large pot of boiling water according to package directions. Drain and divide among bowls. Ladle saucy tofu over noodles and top with reserved pickled cucumbers and more chili crisp.
More about "dried tofu noodles recipes"
CREAMY CHICKEN AND NOODLES – INSTANT POT RECIPES
Reviews 5
Cuisine Modern
- Return the chicken to the pot and stir to combine. Serve hot topped with chopped italian parsley and fresh cracked pepper (optional).
VEGAN MAPO TOFU RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine chinese
Calories 166 per serving
- Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.
EASY STIR FRY WITH UDON NOODLES - STIR FRY NOODLES RECIPE ...
Say "Hello" to caramelized, umami, chewy noodle stir-fry with Udon Noodles, veggies, tofu and amazingly delicious, made-from-scratch stir-fry sauce. Super easy to put together for weeknight dinner and tastes better than Asian takeout! Replace tofu with your favorite meat for a main dish, or make as a side dish to your favorite homemade Asian dinner. This recipe works great either way.
I used Tofu for a meat-free main course with serving of veggie protein. If you use meat, cook the meat until it is done to your liking. Chicken, shrimp or red meat, this recipe can be adapted to all. Tofu or Meat, this noodle stir fry takes less time to make at home than to order and wait for delivery. 20 minutes start to finish!
Does this sound like a good dinner promise? So, let’s ditch the delivery and make scrumptious Stir Fry with Udon Noodles at home tonight!
Udon Noodles
Udon Noodles are Japanese wheat noodles famous for thick, and chewy texture. These are often used in hot, rich-brothy soups. Fresh Udon Noodles are the most popular variety of Udon. These cook in an instant just like fresh pasta which is perfect for the Noodles Stir-Fry recipes.
Fresh Udon Noodles are sold refrigerated or frozen. You can buy any one for this recipe. Just make sure to follow instructions on package if noodles require pre-cooking before stir fry. e.g. Frozen Noodles require pre-soak in hot water for 4-5 minutes until noodles thaw and untangle. Other variety are directly stir-fried (cooked) along with stir fry sauce and stir fry ingredients. Noodles cook instantly in heat of wok and steam of stir fry sauce. Heat of pan caramelize'em a bit for extra layer of flavor. (I'm a fan)
I specially like 7 Ounce Package of fresh Udon Noodles. If you wondering where to buy Udon Noodles? Look for Refrigerated/ Fresh Pasta Isle of any US Store. These are so popular in American Chinese cuisine that you will easily find it everywhere. Costco, Whole Foods, Walmart, VONS are to name a few. For rest part of the world, look in local Asian Grocery Store, or buy online here - Dried Udon Noodles, Fresh Udon Noodles.
Stir Fry Sauce
The base of a good Noodles Stir Fry starts with a delicious Stir Fry sauce. Sauce for this stir fry recipe is inspired from drunken noodles offered in most Thai restaurants. I stir fry silky Udon noodles in umami, sweet and spicy home-blended stir fry sauce until noodles have thick caramelized sauce coating.
Today I'm talking about a homemade, made-from-scratch versatile stir fry sauce. This stir fry sauce recipe is not limited just to this noodles stir fry. It is a versatile sauce that you can use for any stir fry.
If you like Asian flavors, I'm sure you will have soy sauce, sesame oil, rice vinegar, and sambal chili paste (four quintessential Stir fry sauce ingredients) in your pantry. Other two flavor contributing ingredients in sauce are: oyster sauce and wine.
Traditional stir fry sauce call for Mirin (a sweet Japanese Rice Wine). I cheat here a bit because I don't like hold a bottle of Mirin in my refrigerator just for cooking. White Wine. however, is often at home because we love drinking some with food. So, my simple substitute for Mirin is White Wine mixed with little bit honey. (if you have Mirin at home, feel free to use it. Instructions for both are included in the Recipe Notes).
Honestly, making own sauce instead of buying a bottle makes so much sense. If you like to keep quintessential Stir fry sauce ingredients in your pantry. All that is needed is some wine and oyster sauce.
Oyster Sauce and Substitutes:
In my experience, good Asian stir fry needs Oyster Sauce. The flavor and color it gives to stir-fried noodles is simple amazing. If you looking for real delicious restaurant-style noodles stir-fry then I recommend investing in small bottle of Oyster Sauce.
You can buy Oyster Sauce in Asian isle of most US Store or buy online. (affiliate link)
When you can't find or don't want to wait to get oyster sauce for this recipe, I also have few simple Oyster Sauce Substitutes. These will not taste 100% same but are very close cuisine.
1) Use equal part soy sauce and hoisin sauce (ratio 1:1).
2) Use 2 tbsp soy sauce, 1 tbsp honey, 2 tsp fish sauce with 2 tsp corn starch. Stir well. Heat for 1 minute. Mix well.
Quick Weeknight Dinner
Start to finish, it takes 20 minutes to make this stir-fry. You can even make stir-fry sauce up-to 1 week ahead. It may even keep longer, I usually end-up using it within week. Fresh Udon Noodles cook quickly. When I'm time pressed, I keep a pack of pre-cut veggies or slice veggies on weekend and refrigerate to use on weeknights.
When ready for dinner, simply shallow fry your favorite protein. Add noodles, sliced veggies with stir fry sauce into hot sizzling skillet. Stir-fry noodles with sauce until most liquid disappears and sauce clings to vegetables, tofu and noodles are slightly caramelized by pan frying.
That's it. Finish stir fry with some fresh herbs such as Thai Basil and Cilantro. Add a splash or lime/lemon juice for bright citrus flavor. You have it. The ultimate, delicious Stir-Fried Udon Noodles with crisp-tender veggies and yummy tofu. Enjoy!
Wish you a wonderful day ahead. -Savita
From chefdehome.com
Total Time 20 minutes
Category Pasta, Main Course
Cuisine Asian
- Serve: Garnish with fresh basil, or cilantro (or both). Serve lime wedges on side for extra splash before eating. Enjoy!
VEGETARIAN PAD THAI | JAMIE OLIVER VEGETARIAN RECIPES
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 593 calories per serving
- Cook the noodles according to the packet instructions, then drain and refresh under cold running water and toss with 1 teaspoon of sesame oil.
- Lightly toast the peanuts in a large non-stick frying pan on a medium heat until golden, then bash in a pestle and mortar until fine, and tip into a bowl.
- Peel the garlic and bash to a paste with the tofu, add 1 teaspoon of sesame oil, 1 tablespoon of soy, the tamarind paste and chilli sauce, then squeeze and muddle in half the lime juice.
- Peel and finely slice the shallot, then place in the frying pan over a high heat. Trim, prep and slice the crunchy veg, as necessary, then dry-fry for 4 minutes, or until lightly charred (to bring out a nutty, slightly smoky flavour).
- Add the noodles, sauce, beansprouts, and a good splash of water, toss together over the heat for 1 minute, then divide between serving bowls.
- Wipe out the pan, crack in the eggs and cook to your liking in a little olive oil, sprinkling with a pinch of chilli flakes. Trim the lettuce, click apart the leaves and place a few in each bowl.
- Pop the eggs on top, pick over the herbs, and sprinkle with the nuts. Serve with lime wedges for squeezing over, and extra soy, to taste.
VEGETARIAN MAPO TOFU | CHINA SICHUAN FOOD
From chinasichuanfood.com
Reviews 4.9
Total Time 20 minutes
Category Side Dish
Cuisine Sichuan cuisine
Calories 291 kcal per serving
- Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste).
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