RCI-ND.004.0031.001
Spicy Mongolian Noodles
Spicy Mongolian Noodles from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 10 oz
- 1/3 cup
- tbl grated fresh ginger1 unit
- 2 tsp
- bn green onions1 unitcut into 1/2" pieces
- fresh shiitake Mushrooms4 ozstemmed & sliced
- 4 cup
- 1/4 cup
- sambal oelek1/2 tsp(ground fresh chile paste)
- extra firm lite silken tofu10 1/2 ozcut into cubes
- sliced bok choy greens4 cupstalks removed
- 1/3 cup
Method
1
Bring vegetable broth to a boil in a large pot over high heat.
2
Add the uncooked noodles to the boiling broth and cook according to package directions, stirring occasionally to prevent sticking.
8 minutes
3
While noodles cook, combine water, grated ginger, minced garlic, and sambal oelek in a small bowl, whisking together until the chile paste is fully dissolved.
4
Once noodles are tender, pour the ginger-garlic mixture into the pot along with soy sauce, stirring to combine evenly.
1 minutes
5
Add the sliced shiitake mushrooms and bok choy greens to the pot, stirring gently to submerge the greens.
2 minutes
6
Gently add the tofu cubes to the pot, folding them in carefully to avoid breaking them.
7
Simmer for 2 minutes until the bok choy is just tender and the tofu is heated through.
2 minutes
8
Remove from heat and stir in the green onions and chopped cilantro just before serving.
9
Divide noodles, tofu, vegetables, and broth equally among four bowls and serve immediately while hot.