Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chinese Noodle-Vegetable Bowl Recipe
    Lost? Site Map

    Chinese Noodle-Vegetable Bowl

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Nancy's Pantry's Note:

    From Food Network Magazine.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a large pot of salted water to a boil. Add the noodles and broccoli slaw; cook, stirring until the noodles are al dente and the slaw is tender, about 3 minutes. Drain and rinse under cold water; then transfer to a large bowl. Add the sesame oil and season with salt - toss.
    2. 2
      Meanwhile, spread out the tofu on a kitchen towel; lay another towel on top and press to remove as much water as possible. Heat 2 tablespoons oil in a Dutch oven or large deep skillet over high heat. Add the tofu and cook, turning, until golden, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; season with salt.
    3. 3
      Heat the remaining 2 tablespoons oil in the pot. Add the scallions and ginger; stir-fry 30 seconds. Add the shitakes; stir-fry 3 minutes. Add the broth, soy sauce and tofu; season with pepper. Cook until the liquid is reduced by half, 3-4 minutes.
    4. 4
      Whisk 3 tablespoons water and the cornstarch in a bowl; add to the pot and cook, stirring until thickened. Add the noodles and toss to coat.

    Browse Our Top Lunch/Snacks Recipes

    Ratings & Reviews:

    • on September 06, 2014

      45

      Really loved the idea of the broccoli slaw in this. Will use it often now! The flavor of the sauce was a bit light for our tastes but with some extra tamari and chili sauce on each of our servings it was good!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chinese Noodle-Vegetable Bowl

    Serving Size: 1 (279 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 552.6
     
    Calories from Fat 340
    61%
    Total Fat 37.8 g
    58%
    Saturated Fat 5.4 g
    27%
    Cholesterol 0.0 mg
    0%
    Sodium 774.8 mg
    32%
    Total Carbohydrate 42.9 g
    14%
    Dietary Fiber 5.6 g
    22%
    Sugars 3.1 g
    12%
    Protein 15.9 g
    31%

    The following items or measurements are not included:

    low sodium vegetable broth

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes