20sb Recipe Index: Asian noodle stuff (so descriptive)
Remember that time I had a blog? Hahahaha… oops.
20sb is hosting a Recipe Index and, since I’ve been experimenting with fresh, local ingredients from our CSA and farmers market, I thought I’d share my most recent success. I call it…
Asian noodle stuff.
We currently have an abundance of lettuce, so we’ve mostly been existing on salads. I’ve had a fun time trying to dress up salads so it doesn’t feel like… well, so it doesn’t feel like we’re mostly existing on salads. I’ve whipped up some shrimp pasta salad to put on top, hardboiled some eggs, scrambled some tofu, made meatballs from scratch. And they’ve all been pretty delightful! But this Asian noodle stuff has been the best lettuce topping yet.
1 block of firm tofu
half a bag of thin egg noodles
two large portabella mushrooms
Trader Joe’s Soyaki sauce
lettuce or salad mix of your choice
Here’s what you do:
- Squeeze all the water out of the tofu and allow it to crumble. Marinate it for awhile in the Trader Joe’s Soyaki sauce. (I suppose you can use any teriyaki sauce, but I’m obsessed with this stuff and you should be, too.)
- Bake the tofu at 375 for… awhile. I didn’t time it. Bake it until it starts to get brown and is a consistency that you like. I line my pan with parchment paper so it doesn’t stick. Plus, fewer dishes!
- Wash your shrooms and slice them into thin slices.
- Boil your egg noodles.
- Drain your egg noodles OVER the mushrooms. This will soften them while maintaining all the good flavor, texture, and nutrients.
- Transfer your egg noodles and mushrooms back to the pot. Douse with sesame oil, soy sauce, and toss in some ground or fresh grated ginger. Don’t measure. Measuring is for sissies. Just make sure it tastes good. You’ll know when you get it right.
- Let everything cool. Seriously. This salad is best cold. So put it all in the fridge and go have a drink or four.
- Fill a giant bowl with lettuce. Use all the lettuce you want because, like, it’s lettuce. It doesn’t count. Top it with your noodle mixture and tofu, and then sprinkle sesame seeds on top. Look at you, all fancy like.
It also makes a killer lunch the next day. See?
Next time I’m adding broccoli because I fucking love broccoli.