Sweet-Soy Mushroom & Cabbage Noodles

Name: Sweet-Soy Mushroom & Cabbage Noodles
Total time: 50 min
Yield: 2 servings
Ingredients: 180 g Dried wheat noodles; 200 g Firm tofu; 250 g Cremini mushrooms; 200 g Cabbage; 100 g Carrot; 30 g Scallions; 3 cloves Garlic; 1 tbsp Sweet soy sauce (kecap manis); 1 tbsp Soy sauce; 0.25 tsp Red chili flakes; 1.5 tbsp Neutral cooking oil; 60 ml Water; 0.5 whole Lime

Glossy wheat noodles, golden tofu and browned mushrooms meet cabbage, carrot and scallions in a sweet-soy skillet supper.

50 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Dried wheat noodles180 g
Firm tofu200 g
Cremini mushrooms250 g
Cabbage200 g
Carrot100 g
Scallions30 g
Garlic3 cloves
Sweet soy sauce (kecap manis)1 tbsp
Soy sauce1 tbsp
Red chili flakes0.25 tsp
Neutral cooking oil1.5 tbsp
Water60 ml
Lime0.5 whole

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy and wheat; noodles may contain egg. Check kecap manis labels.

Method

Prepare everything first

Wash the produce. Drain the tofu, pat thoroughly dry and cut into 2 cm cubes. Slice the mushrooms, finely shred the cabbage, cut the carrot into thin matchsticks and slice the scallions, separating whites and greens. Mince the garlic. Mix both soy sauces, chili flakes and the measured water in a cup.

Brown the tofu and mushrooms

Heat 1 tbsp oil in a 30 cm frying pan or wok over medium-high heat. Cook the tofu for 7–9 minutes, turning occasionally, until golden on several sides; transfer to a plate. Add the remaining ½ tbsp oil and mushrooms. Cook for 6–8 minutes until the released moisture evaporates and the mushrooms brown.

Cook noodles and vegetables

Meanwhile, boil the noodles in tap water for 1 minute less than the package suggests, then drain well. Add carrot and scallion whites to the mushrooms and stir-fry for 2 minutes. Add cabbage and garlic and stir-fry for another 3 minutes until the cabbage begins to soften.

Toss and serve

Return the tofu to the pan with the drained noodles and prepared sauce. Toss over medium-high heat for 2–3 minutes until the noodles are tender and coated, with no puddle of sauce remaining. Scatter over the scallion greens. Divide into two bowls and serve with lime wedges.

A wide pan helps the mushrooms brown rather than steam. Keep the sauce mixed and ready before the noodles enter the pan.

Ratings & comments

Loading reviews…