One-dish Asian noodles

Prep 15 min
Total 25 min
Makes 4 Servings

24

Ingredients

200-g pkg
vermicelli or glass noodles
1 bunch
green onions, sliced diagonally
2 tbsp
350-g pkg
extra-firm tofu, sliced into strips
3
garlic cloves, minced
340-g pkg
1/4 cup
3 tbsp
dark sesame oil
1 tbsp

Instructions

  • Cover noodles with warm water in a medium bowl. Let stand for 10 min.
  • Separate white from green sliced onions. Heat a large non-stick frying pan over medium-high. Add 1 tbsp vegetable oil, then tofu. Cook, stirring often, until tofu is golden, about 5 min. Transfer to a plate.
  • Return pan to heat. Add remaining vegetable oil, then white sliced onions, garlic, broccoli mix, broth, soy, sesame oil and honey. Bring to a boil, then add drained noodles. Reduce heat to medium. Cook, stirring often, until broccoli starts to wilt, about 3 min. Return tofu to pan along with green sliced onions. Stir until combined. Serve immediately.

Substitution Tip:

A bundle of sweet potato noodles (about 223 g), found at Asian grocery stores, will work just as well.

Nutrition

Calories 501, Protein 16 g, Carbohydrates 59 g, Fat 23 g, Fibre 3 g, Sodium 1088 mg.

Wine Pairings

Asian noodles with tofu
Pair it with: A Tuscan with a twist.
The vermentino grape produces some fascinating wines with a mouth feel and weight rarely found in unoaked Italian whites. This pear-scented example is a surprising match with this Asian-inspired dish.
Our pick: Tommasi Poggio al Tufo Vermentino, Italy, $13.

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