Tag Archives: noodle

Chinese Barbecued Tofu With Sesame Noodles

Chinese Barbecued Tofu With Sesame Noodles

Prep Time: 0

Yield: 6

Chinese Barbecued Tofu With Sesame Noodles

Ingredients

  • 7 tablespoons soy sauce, divided
  • 3 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sherry wine or beer
  • 2 teaspoons firmly packed brown sugar
  • 2 clove garlic, crushed
  • 1/2 teaspoon five-spice seasoning
  • 2 3/4 pounds firm or extra-firm tofu, sliced ½-inch thick and drained
  • 2 tablespoons soybean oil
  • 8 ounces Chinese egg

Instructions

  1. Combine 3 tablespoons soy sauce, hoisin sauce, oyster sauce, sherry, brown sugar, garlic and five-spice seasoning in a small bowl; mix well and set aside.

    Dry tofu slices thoroughly between several layers of paper towels. Heat a nonstick skillet and brown tofu on both sides using a small amount of soybean oil. Remove tofu from skillet. Cool slightly. Marinate in sauce mixture for 30 minutes or up to 2 hours.

    Preheat grill.

    Grill tofu until browned on both sides; basting frequently with sauce. Cook egg noodles according to package directions. Drain and pour cold water over noodles to stop cooking; drain well. Season noodles with remaining ¼ cup soy sauce, sesame oil and sugar. Toss with carrots, green onions and cucumbers. Garnish with green onion fans, carrot curls and cucumber fans, if desired.
http://www.culinarycafe.com/2009/08/17/chinese-barbecued-tofu-with-sesame-noodles/

Asian Broccoli with Peanut Noodles

Asian Broccoli with Peanut Noodles

Prep Time: 0

Yield: 0

Asian Broccoli with Peanut Noodles

Ingredients

  • 2 stalks broccoli, chopped (including peeled stems)
  • 2 T peanut butter
  • 3 T soy sauce
  • 1 T brown sugar
  • 1/4 c. water
  • juice of half a lemon (1-1.5 T)
  • 3-4 bunch scallions, chopped
  • 2 cloves garlic, minced or pressed
  • 1 T minced fresh ginger
  • hot sauce and/or roasted sesame oil to taste
  • 8 oz. whole wheat udon noodles (or use linguini)
  • 1/2 package tof

Instructions

  1. Microwave or steam broccoli until crisp-tender; drain.
  2. Combine peanut butter, soy sauce, sugar, water, and lemon juice; mix well. Add scallions, garlic, ginger, and additional seasonings (hot sauce, sesame oil). The sauce will look curdled, but it will smooth out when cooked.
  3. Boil the noodles. Meanwhile, pan-fry the tofu. Add the drained noodles and broccoli and toss to heat evenly. Add sauce and toss to combine thoroughly and heat through. (If your tofu is crumbly, as mine usually is, you can pan-fry it, take it out, and add it back just before serving.)
http://www.culinarycafe.com/2009/08/17/asian-broccoli-with-peanut-noodles/

Cold Peanut Sesame Noodles

Cold Peanut Sesame Noodles

Prep Time: 0

Yield: 0

Ingredients

  • 1/2 cup Keemun tea
  • 2-3 Tbsp Soy Sauce
  • 2 Tbsp rice vinegar or white wine vinegar
  • 2 Tbsp brown or white sugar
  • 1/2 cup peanut butter
  • 1 Tbsp Oriental sesame oil
  • 1 tsp grated fresh ginger
  • 1-3 tsp Lee Kum Yee red Chili Garlic Sauce
  • 1 lb linguine
  • 2 cups finely chopped cucumber, scallions and carrot shred

Instructions

  1. Cook the linguine until al dente.
  2. Drain and run under cold water.
  3. Mix the soy sauce, vinegar and sugar. Add the peanut butter. It is easier to mix the liquid into the peanut butter if you warm it a little in the microwave.. Whisk it together to form a smooth paste. Slowly whisk in the tea until the sauce is the consistency of whipping cream. Add sesame oil and chili sauce to taste.
  4. Toss together with noodles and vegetables.
  5. Serve at room temperature. Garnish with chopped scallions, sesame seeds, chopped peanuts and carrot curls.

Notes

I use dark soy sauce since it has more caramel color and less salt. I prefer to use the extra crunchy peanut butter. As you mix the tea into the peanut butter, it helps if the temperature is not too high. If either of them are too much above room temperature, it is difficult to tell if the dressing is the right consistency. Too thick and there is a gummy peanut coating over the noodles and if it is too thin, the dressing runs off. I use white sugar. If you can't find the chili garlic sauce, use the hot chili flakes like you find in a pizza place and a little garlic powder.

http://www.culinarycafe.com/2009/08/17/cold-peanut-sesame-noodles/

Udon with stif-fry and 5-spice tofu

Udon with stif-fry and 5-spice tofu

Prep Time: 0

Yield: 0

Udon with stif-fry and 5-spice tofu

Ingredients

  • 1/3 cup stock for stir-fries (substitute=water from soaking mushrooms)
  • 3 T hoisin sauce
  • 1 T soy sauce
  • 1 clove garlic, pressed
  • 1 T tomato paste
  • pinch hot pepper flakes or 1/4 t hot sauce
  • 1 t lemon zest
  • 8 oz. whole wheat udon noodles
  • 1/2 package 5-spice tofu, sliced (plain tofu is fine, too)
  • 1 small onion, cut into strips
  • 1 red bell pepper, c

Instructions

  1. Mix all sauce ingredients in a small bowl and set aside.

    Cook the noodles in bliling water until tender. Drain.

    Meanwhile, heat the oil in the wok and pan-fry tofu until golden on both sides. Remove and set aside.

    Stif-fry onion adn bell pepper briefly. Add mushrooms and cook another minute or two. Return the tofu and add the sauce. Heat through.

    Serve on udon noodles.
http://www.culinarycafe.com/2009/08/17/udon-with-stif-fry-and-5-spice-tofu/