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| Chef | |
| Submitted | August 4th 2009 |
| Cuisine | Vegan |
| Category | Main Course |
| Level | Beginner |
| Servings | 4 |
| Rating |
Ingredients
8 Ounces udon or whole wheat noodles
2 Tablespoons canola oil
1 Teaspoon loose tea leave (optional)
2 Teaspoons ginger, minced
2 Cloves garlic, minced
2 Ounces flavored baked tofu (see Shopping Tip), cut into matchsticks
1 small red bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips
4 scallions, cut diagonally into 2 inch pieces
2 Tablespoons reduced sodium soy sauce
2 Tablespoons rice vinegar
1 Teaspoon toatsed sesame oil
1/4 Fl. Ounce fresh ground pepper
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A udon noodle recipe from the Yangtze River Valley. It's a popular dish to serve when it's very hot because both tofu and green tea are thought of as "cooling" in Chinese cultures. The nutrition per serving is: 420 calories; 16 G fat (2 G sat, 5 G mono); 0 mg chol; 47 G carbs; 22 G protein; 5 G fiber.
SHOPPING TIP: Buy precooked baked tofu in flavors like teriyaki, Thai or savory.
Directions
Boil the noodles in water. Drain and rinse with cold water to prevent sticking. Set aside.
Heat a wok or fry pan over medium heat. Add the oil. Add the tea leaves, ginger and garlic. Stir and cook till fragrant (30 seconds). Add the tofu and cook for 2 minutes. Add both the peppers and cook till peppers are soft.
Stir in the noodles, scallions, soy sauce and vinegar. Cook till noodles are heated through, stirring occasionally.
Stir in sesame oil and pepper. Toss, serve warm or cold.
Heat a wok or fry pan over medium heat. Add the oil. Add the tea leaves, ginger and garlic. Stir and cook till fragrant (30 seconds). Add the tofu and cook for 2 minutes. Add both the peppers and cook till peppers are soft.
Stir in the noodles, scallions, soy sauce and vinegar. Cook till noodles are heated through, stirring occasionally.
Stir in sesame oil and pepper. Toss, serve warm or cold.
Citation: http://www.grouprecipes.com/9078/long-life-noodles-with-green-tea.html