Dan Dan Noodles
With a vegetarian spin, this Chinese noodle dish is full of traditional Sichuan flavors with tofu and mushroom.
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Servings4
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Prep Time20 Min
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Cook Time15 Min
Cooking Directions
- Soak mushrooms in warm water for 15 min. Drain, pat dry, chop and set aside.
- Whisk all ingredients for sauce in a small bowl and set aside. In a large bowl, shred the tofu with a cheese grater and set aside.
- Prepare noodles according to package instructions. Add noodles to a large pan and pour half of the sauce over the noodles. Heat in a pan over medium high heat for 3 minutes.
- Add the vegetable oil to a wok or large pan over medium high heat. Add in garlic, ginger, and scallions and cook until fragrant. Add mushrooms and tofu and stir-fry for a few minutes. Stir in the remaining sauce and cook until heated through.
- Spoon tofu mixture over noodles. Top with additional scallions and serve.
Ingredients
- 2 pkg. House Foods Smart Noodle Shirataki Spaghetti
- ½ pkg. House Foods Vacuum Pack Super Firm or Extra Firm Tofu, pressed dry
- 10 dried shiitake mushrooms
- 1 Tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 tsp. ginger, grated
- 2 scallions, chopped
- ½ tsp. salt
- ¼ tsp. peppers
- ¼ cup water
- 2 Tbsp. soy sauce
- 1 Tbsp. sesame paste or tahini
- 1 Tbsp. rice vinegar
- ½ - 1 Tbsp. Tobanjan
- 2 tsp. sesame oil
- 1 Tbsp. brown sugar
- ½ tsp. ground Sichuan pepper
Nutrition
| Amount per serving | |
| Calories | 180 |
| % Daily Value* | |
| Fat 9g | |
| Saturated Fat 1g | |
| Cholesterol 0mg | |
| Sodium 490mg | |
| Carbohydrates 19g | |
| Fiber 8g | |
| Sugar 3g | |
| Protein 8g | |
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