Earthy chard and mushrooms tossed with garlicky noodles and topped with baked tofu cutlets make a tasty Asian noodle bowl!!
My husband, Dave, loves noodle dishes, and I make variations on Asian noodle bowls around here pretty regularly. One of the things I try to do is mix things up with different sorts of noodles, so when I was at First Oriental Market a while back and saw a bag of Shandong noodles, I decided to snag them. The ingredients list was simple enough – wheat flour and water – and they weren’t too pricey.
I tried to find more deets about Shandong noodles online but didn’t turn up anything useful. Shandong is a region of China, so I’m assuming that’s where these noodles originate. They’re a nice, flat noodle that cook up in around 6 minutes on the stove. If you can’t find Shandong noodles, you can use soba or even udon noodles in their place.
I used a store-bought mix of mushrooms to make this dish, but if you can’t find a mix that looks good, I’d go with shiitake mushrooms for this recipe.
Asian Noodle Bowl: Garlic Noodles, Mixed Mushrooms, Braised Chard, and Baked Tofu
Yield: 4 servings
- handful of dry Shandong noodles, or whatever noodles you prefer
- 1/3 cup water
- 1/4 cup Bragg’s Liquid Aminos or soy sauce
- 2 teaspoons Sriracha, or your favorite hot sauce
- 1 tablespoon brown sugar
- 1 block extra firm tofu, sliced into 8 cutlets
- 1/4 cup olive oil
- 6 cloves of garlic, minced
- 1 medium shallot, minced
- 4 ounces of mixed mushrooms
- 1 bunch rainbow chard stems and leaves, chopped
- roasted, unsalted cashews
- Preheat the oven to 375F. Arrange the tofu on a greased baking sheet, and pour half of the sauce you made over it. Bake for 30 minutes, flipping the tofu after 20.
- Meanwhile, cook the noodles according to the package instructions, drain, rinse, and set aside.
- While the noodles cook, whisk together the water, soy sauce, hot sauce, and brown sugar. Set that aside, too.
- While all of that happens, heat the oil on medium-high heat and cook up the garlic and shallots until the shallots turn translucent. Add the mushrooms and keep cooking for about 5 more minutes, or until the mushrooms just start to brown, then add the chard. Cook for 1 minute more, then add the rest of the sauce to the pan, cover, and cook for 2 more minutes.
- Toss the veggies and the noodles together in a large bowl. Dish up the noodles and serve with two slices of tofu and a handful of cashews on top of each bowl.