RCI-ND.006.0056.001
Orange-Sesame Noodles with Tofu
Orange-Sesame Noodles with Tofu from the Recidemia collection
Prep40 min
Cook15 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- fresh chinese lo mein noodles1 lb
- vegetable oil3 tbspor more as needed
- 1 tbsp
- 1 tbsp
- tofu1 lbdrained and cubed
- bunch scallions1 unitcut into ½-inch lengths
- bunch watercress1 unitrinsed
- bok choy1½ lbsrinsed, ends thinly sliced on diagonal
- loosely packed fresh coriander leaves1 cupas garnish
- 1 unit
- ⅓ cup
- 3 tbsp
- granulated sugar2 to 3 tbspor to taste
- 1½ tbsp
- juice of ½ large orange1 unit
- grated zest from 1 whole orange1 unit
- 1 tsp
Method
1
Whisk together soy sauce, 3 tbsp vegetable oil, 2 to 3 tbsp granulated sugar, sesame oil, orange juice, orange zest, and 1 tsp minced garlic in a bowl until the sugar dissolves; set the dressing aside.
2
Bring a large pot of salted water to a boil, then add fresh lo mein noodles and cook according to package directions until tender, stirring occasionally to prevent sticking.
8 minutes
3
While the noodles cook, heat 3 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
2 minutes
4
Add the cubed tofu to the hot oil and pan-fry, stirring occasionally, until golden and crispy on multiple sides.
6 minutes
5
Reduce heat to medium, then add 1 tbsp minced garlic and 1 tbsp minced ginger to the tofu; stir constantly for about 30 seconds until fragrant.
6
Add bok choy to the wok and stir-fry over high heat until the stems are tender-crisp and the leaves begin to wilt, about 2 to 3 minutes.
3 minutes
7
Drain the cooked noodles in a colander, rinse briefly with cool water to remove excess starch, then add to the wok with the tofu and bok choy.
8
Pour the reserved orange-sesame dressing over the noodles and tofu, tossing gently but thoroughly to coat everything evenly.
9
Add the scallions and watercress to the wok, tossing lightly to combine without breaking the watercress leaves.
10
Transfer the noodles to a serving platter or individual bowls, garnish generously with fresh coriander leaves, and serve immediately.