Wednesday, February 22, 2012

Stir Fried Noodles with Tofu, Mushrooms and Kale

Occasionally, we order from our favorite Chinese delivery place, Wang's, usually when I'm craving egg drop soup. I have yet to replicate restaurant egg drop soup, and I'm not even sure I want to. I'm sure it has something to do with the chicken broth. But, G2 always gets his favorite, Family Style Tofu, and we order vegetable lo mein for Graham because he loves it. When we make stir-fry at home, it's pretty much always over brown rice, so I thought I'd give a noodle dish like Graham's favorite a try.

16 oz whole wheat linguine
14 oz tofu, diced small
1 Tbsp soy sauce
1 clove garlic
1 Tbsp canola oil
2 cups sliced cremini mushrooms
8 garlic cloves, minced
6 green onions, chopped diagonally
3 cups kale, chopped
1/3 cup reduced sodium soy sauce
1 Tbsp brown sugar
juice of a lime
1 1/2 Tbsp sesame oil
1 1/2 Tbsp ketchup
1 tsp chile paste (more if kids aren't involved or can handle it)
3 large eggs, slightly beaten

Cook linguine to package directions, drain and set aside. Meanwhile, toss the tofu with the soy sauce and garlic and pop into the oven at 350. While that's going, heat canola oil in a wok or very large skillet and add the mushrooms. Saute for 3-4 minutes until beginning to brown, then add garlic, green onions and kale and cook another minute. Mix together soy sauce, sugar, lime juice, sesame oil, ketchup and chile paste and add mixture to wok. Bring to a boil, add noodles and tofu and toss to coat. Then add the eggs and cook a few minutes until set.

I have never understood adding eggs into pasta, although I've seen it in many recipes over the years. I've got to say, it's amazing. The eggs add this crazy richness to the noodles, like alfredo or something, without all the cream. This makes a TON of food, probably enough for 6-8 people, and it's a good thing because Graham ate that entire plate of noodles. Even though I haven't figured out the egg drop soup, I definitely have a noodle dish that's delicious and much lighter and less oily than the one we order sometimes. Not to say we won't ever order from them again...

*I wanted to use whole wheat noodles for this, not only because they are packed with more fiber and protein than their semolina cousin, but also because I thought the texture would hold up better to the heat of the wok and the sticky sauce. I happen to like the taste of whole wheat pasta, but I think in a dish like this even those who don't could appreciate the toothiness they lend.

2 comments:

  1. I love kale in any form and recently I have posted kale recipe too.. this looks awesome.

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  2. Thanks! We just had smoothies with kale this morning.

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