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Kitchen Witch
January 24th, 2012, 12:06 PM
Chinese Street-Cart Fried Noodles

Noodles:
2 tbsp minced garlic
1 tbsp minced ginger
8 oz mushrooms, sliced
1 small bunch kale or bok choy, chopped
3 carrots, coined
1 green pepper, sliced
2 tbsp tamari
1 tbsp maple syrup
2 tsp toasted sesame oil
2/3 lb semolina linguine cooked in salted water, cooled and oiled to avoid sticking

Spicy Fried Tofu:
1 lb tofu, cut into 1/2 inch thick triangles
1 tbsp hot pepper paste
2 C canola oil or other mild tasting oil (the Chinese would use peanut oil which has a strong flavor)


First, prepare the tofu by heating oil in a shallow pan over high heat. The oil is hot enough when you touch the bottom of the pan with a chopstick or other utensil and little bubbles ascend. Once the oil is hot, place as many of the tofu pieces in the pan as will fit, but the pieces should not be touching one another. Fry until golden, or brown depending on your preference (golden ones are softer in the middle). Set aside to drain.

Next, heat 3 tbsp of the hot oil from the tofu pan in a wok or other large, seasoned pan. Once hot, add the minced garlic and ginger, and as soon as fragrant (don't let it burn!) add the sliced mushrooms. Toss often until the mushrooms release their moisture. Add carrots, greens, and peppers to cook, stirring occasionally, until the carrots soften and the peppers relax. Stir in the noodles, then add the tamari, maple syrup, and sesame oil, tossing to fully coat.

Heat 1 tbsp of the tofu oil in a small pan, and mix in the pepper paste. Once combined, add the tofu and coat completely, ensuring that the tofu is heated thoroughly.

Serve the noodles and vegetables in a bowl topped with a handful of the tofu "croutons". Make sure to slurp while eating!