Ingredients for Spicy Mongolian Noodles
- Udon Noodles
- 6 cups water
- Fresh Ginger
- 2 cloves minced garlic
- Green Onion
- Fresh Shiitake Mushrooms
- Vegetable Broth
- 1/4 cup soy sauce
- Sambal Oelek
- Lite Silken Extra Firm Tofu
- 1 cup chopped bok choy
- 1/4 cup chopped fresh cilantro
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How to Make Spicy Mongolian Noodles
- Bring a large pot of salted water (about 6 cups) to a rolling boil.
- Add 8 ounces of dried noodles (your choice of egg noodles, ramen, or similar) and cook according to package directions, usually 8-10 minutes, until tender.
- Drain the noodles and rinse with cold water. Set aside.
- While the noodles cook, prepare the sauce: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat.
- Add 1 tablespoon minced ginger and 2 cloves minced garlic. Sauté for 2 minutes until fragrant.
- Add 1/2 cup sliced onions and 1 cup sliced mushrooms. Cook for 3 minutes until softened.
- Stir in 2 cups of vegetable broth (or chicken broth for a richer flavor), 1/4 cup soy sauce, and 2 tablespoons of chili garlic paste (adjust to your spice preference).
- Bring the sauce to a simmer, then add 8 ounces of firm or extra-firm tofu, cubed, and 1 cup of chopped bok choy.
- Simmer for 2 minutes, until the tofu is heated through and the bok choy is slightly wilted.
- Reduce heat to low. Add the cooked noodles and 1/4 cup chopped fresh cilantro.
- Toss everything together until well combined.
- Serve immediately. Garnish with extra cilantro and sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
104 g
Sugar
13g
Fat
1g
Carbs
22g
