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Asian Noodle Stir-Fry

Ramen-Style Noodles In Spicy Vegetble Broth

 

* Exported from MasterCook *

 

Asian Noodle Stir-Fry

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 98

Serving Size : 4 Preparation Time :0:00

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

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup sun-dried tomatoes -- (not oil-packed)

12 ounces rice vermicelli

OR thin lo mein noodles

1 tablespoon peanut oil

4 ounces extra-firm tofu -- diced

4 ounces snow peas -- trimmed

4 whole scallions

trimmed and chopped

2 garlic cloves -- minced

1/2 cup vegetable broth

1 tablespoon rice vinegar

1 teaspoon dried basil

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

2 tablespoons chopped cilantro

 

This all-purpose stir-fry is a filling dish adorned with herbal flavors.

Dried basil delivers a hint of anise and cilantro arrives with its

distinctive pungent personality. For optimal results, finely chop the

sun-dried tomatoes after rehydrating.

 

In a medium saucepan, bring 1 quart of water to a boil. Place the

sun-dried tomatoes in the boiling water and cook for 2 to 3 minutes over

medium heat. Drain the tomatoes in a colander and finely chop.

 

In a large saucepan, bring 4 quarts of water to a boil over medium-high

heat. Place the noodles in the boiling water, stir, and return to a boil.

Cook until al dente, 4 to 5 minutes, stirring occasionally. Drain in a

colander and briefly rinse under warm running water.

 

Meanwhile, in a large wok or skillet, heat the peanut oil over medium heat.

Add the tofu and cook, stirring, for about 3 minutes. Stir in the

sun-dried tomatoes, snow peas, scallions, and garlic and cook, stirring,

for 3 minutes more. Add the broth, vinegar, basil, pepper, and salt and

bring to a simmer. Cook, stirring, for 2 to 3 minutes more. Fold in the

cooked noodles and cilantro. Serve at once. Makes 4 servings

 

Per serving: 418 calories; 12g protein; 5g fat; 71g carbohydrates; 0

cholesterol; 631mg sodium; 5g fiber

 

 

 

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* Exported from MasterCook *

 

Ramen-Style Noodles In Spicy Vegetble Broth

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 100

Serving Size : 4 Preparation Time :0:00

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

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1/2 ounce dried wild lobster mushrooms -- (see Helpful Hints)

OR other exotic mushrooms

5 cups vegetable broth

2 carrots -- peeled

and thinly sliced diagonally

2 cups shredded bok choy leaves

1 cup shredded cabbage

1/4 pound extra-firm tofu -- diced

1/4 cup low-sodium soy sauce

2 teaspoons minced fresh

gingerroot -- (optional)

2 teaspoons sesame oil

1 teaspoon chili-garlic paste

(see Helpful Hints)

8 ounces chuka soba -- (ramen or

Chinese or Japanese curly noodles)

2 large scallions -- trimmed and chopped

 

Commercially prepared ramen noodle soups are inexpensive and convenient,

but many brands are loaded with monosodium glutamate, sodium, and fat.

This home-cooked version is intensely flavored, aromatic, and brimming with

good-for-you vegetables.

 

In a small pan or mixing bowl, cover the dried mushrooms with 1 cup boiling

water. Set aside for 5 minutes. Drain and slice the reconstituted mushrooms.

 

Meanwhile, in a large saucepan, add the broth, carrots, bok choy, cabbage,

tofu, soy sauce, ginger, sesame oil, chili-garlic paste, and mushrooms.

Bring to a simmer over medium high heat. Cook for 12 to 15 minutes,

stirring occasionally.

 

Meanwhile, in another large saucepan, bring 4 quarts of water to a boil

over medium-high heat. Place the noodles in the boiling water. When the

noodles rise to the top, gently stir, and cook until al dente, 4 to 5

minutes, stirring occasionally. Drain the noodles in a colander and

briefly rinse under warm running water.

 

Using tongs, place the cooked noodles in wide soup bowls. Ladle the broth

and vegetables over the noodles; shower the scallions over the top.

 

Makes 4 servings

 

Helpful Hints: Wild lobster mushrooms are orange- red mushrooms with a

taste and texture reminiscent of lobster.

 

Chili-garlic paste, sometimes called chili paste, is a seasoning made from

fermented beans, chili peppers, and other seasonings. It is sold in jars

in the Chinese food section of super- markets.

 

Per serving: 176 calories; 11g protein; 7g fat; 21g carbohydrates; 8mg

cholesterol; 2.091mg sodium; 3g fiber

 

 

 

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