Pasta Day

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Buckwheat, Bows, And Mushrooms

Chinese Style Noodles With Tofu & Vegetables

 

* Exported from MasterCook *

 

Buckwheat, Bows, And Mushrooms

 

Recipe By : http://www.heartinfo.org 12/99

Serving Size : 6 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 cup medium-grain buckwheat groats -- (kasha)

2 egg whites

2 cups boiling water

6 ounces bow-shaped pasta

1/2 teaspoon pepper

1 teaspoon canola oil -- or canola oil blend

1 cup chopped onion

1/2 pound fresh sliced brown or shiitake

OR white mushrooms

 

Makes 6 servings

 

Nutritional information per serving: Calories = 225, Fat grams = 2.8, 11%

fat calories

 

Cook groats in a dry nonstick skillet over medium heat until toasted, about

2 or 3 minutes. Stir in egg whites until groats are coated. Stir in

boiling water. Cover skillet. Continue cooking over medium heat, stirring

occasionally, about 10 minutes or until all of the liquid is absorbed.

 

While groats are cooking, cook pasta in salted water according to package

directions. Drain. Add pasta to groats in a serving dish. Season pasta

and grain with salt and pepper to taste.

 

Heat oil in a nonstick sprayed pan. Fry onions and mushrooms over medium

heat, stirring occasionally, until soft. If onions are too dry add 2 to 3

tablespoons of chicken or beef stock. Toss onion mixture with buckwheat

and pasta and place in bowl. Serve hot.

 

Barbara Grunes is a food writer living in Chicago, Illinois. She has

written over 40 cookbooks. This recipe has been adapted from her cookbook,

All-American Vegetarian, A Regional Harvest of Low-Fat Recipes co-written

with Virginia Van Vynckt and published by Henry Holt and Company, Inc.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Chinese Style Noodles With Tofu & Vegetables

 

Recipe By : www.nasoya.com 10/99

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces Nasoya Chinese Style Noodles

1 1/2 cups vegetable or chicken stock

1/4 teaspoon salt

1 pound Nasoya Tofu -- cut into 1/2 " cubes

2 medium tomatoes -- cut into 1/2 " cubes

1 cup thinly sliced celery

3 thinly sliced scallions -- 2 " length

3 tablespoons soy sauce or oyster sauce

1 tablespoon arrowroot or cornstarch

1/2 tablespoon vegetable oil

Parsley or scallions for garnish

 

(serves 3-4)

 

Cook noodles as package directs. Place stock in a saucepan and bring to a

boil. Add precooked noodles, heat 2-3 minutes, drain off and save stock.

Keep noodles warm in pan. Add soy sauce and arrowroot or cornstarch to

stock and put aside. Place oil in hot wok or frying pan then add tofu and

stir-fry 2 minutes. Add vegetables and fry 2 minutes. Cover and cook 2

minutes more. Add stock and stir until thickened. Turn off heat. Place

noodles in serving dish. Pour tofu and vegetable mixture over noodles.

Top with parsley or scallions and serve.

 

 

 

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