BETA
Mushroom, Tofu and Cabbage Rice Noodles
A roomy pan turns mushrooms, cabbage and tofu into a savoury noodle supper finished with cilantro and lime.
40 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Rice noodles300 g
- Firm tofu500 g
- Cremini mushrooms350 g
- Green cabbage350 g
- Scallions40 g
- Garlic3 cloves
- Fresh ginger15 g
- Soy sauce3 tbsp
- Canola oil2.5 tbsp
- Brown sugar1 tsp
- Water100 ml
- Lime1 whole
- Cilantro15 g
Quantities describe recipe usage, not package sizes.
Allergen notes
Soy and wheat in soy sauce.
Method
Prepare before heating the pan
Drain and pat tofu dry, then cut into 2 cm cubes. Slice mushrooms, finely shred cabbage, slice scallions, mince garlic and grate ginger. Wash cilantro and cut lime into wedges. Mix soy sauce, sugar and 100 ml water in a small bowl.
Cook the noodles separately
Cook the rice noodles in boiling water following the package until just tender; brands vary in thickness. Drain and rinse briefly to stop cooking. Shake well so extra water does not dilute the sauce.
Brown in stages
Heat 1.5 tbsp oil in a large nonstick skillet over medium-high heat. Brown tofu for 8–10 minutes, turning, then lift onto a plate. Add the remaining 1 tbsp oil and mushrooms; cook for 6–8 minutes until their moisture evaporates. Add cabbage, garlic and ginger and cook for 4–5 minutes, tossing, until the cabbage softens.
Toss and serve
Add the sauce, tofu and noodles. Toss over medium heat for 2–3 minutes until piping hot and coated, using two spatulas to lift rather than crush the noodles. Fold in scallions. Divide among four bowls and add cilantro and lime wedges. Refrigerate leftovers within 2 hours.
Use a large skillet or wok; a cramped pan steams the mushrooms instead of browning them.
Ratings & comments
Loading reviews…