Asian > Chinese > Noodle > Vegetarian

Biangbiang Noodles with Tofu and Mushrooms Recipe

Ingredients with Measurements:
- 1 pound biangbiang noodles
- 1 block firm tofu, drained and cubed
- 8 ounces mushrooms, sliced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon chili flakes
- 4 cloves garlic, minced
- 1-inch piece ginger, peeled and minced
- 4 green onions, thinly sliced
- Salt and pepper to taste

Special equipment needed:
- Large pot for boiling noodles
- Large skillet or wok for stir-frying

Step-by-step instructions:

1. Bring a large pot of salted water to a boil. Add the biangbiang noodles and cook according to package instructions until al dente. Drain and set aside.

2. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, brown sugar, and chili flakes. Set aside.

3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and stir-fry until golden brown, about 5 minutes.

4. Add the sliced mushrooms to the skillet and stir-fry for another 3-4 minutes until they are tender and lightly browned.

5. Add the minced garlic and ginger to the skillet and stir-fry for 1-2 minutes until fragrant.

6. Add the cooked biangbiang noodles to the skillet and toss to combine with the tofu and mushrooms.

7. Pour the soy sauce mixture over the noodles and toss to coat evenly.

8. Add the sliced green onions to the skillet and stir-fry for another minute until they are wilted.

9. Season with salt and pepper to taste.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 450
Fat: 16g
Carbohydrates: 60g
Protein: 18g
Sodium: 800mg
Fiber: 4g
Sugar: 6g

Substitutions for ingredients:
- Biangbiang noodles can be substituted with any other type of Chinese noodles, such as udon or soba noodles.
- Firm tofu can be substituted with any other type of tofu, or with chicken or shrimp for a non-vegetarian version.
- Mushrooms can be substituted with any other type of vegetable, such as bell peppers or broccoli.

Variations:
- Add some chopped peanuts or cashews for extra crunch.
- Use hoisin sauce instead of soy sauce for a sweeter flavor.
- Add some baby bok choy or snow peas for extra greens.

Tips and tricks:
- To prevent the noodles from sticking together, rinse them under cold water after draining.
- Make sure to drain the tofu well before cubing it, to remove excess water.
- Use a non-stick skillet or wok to prevent the tofu from sticking.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.

Presentation ideas:
Serve the noodles in individual bowls, garnished with some sliced green onions and chopped peanuts.

Garnishes:
Sliced green onions, chopped peanuts or cashews

Pairings:
Serve with a side of steamed rice and some stir-fried vegetables.

Suggested side dishes:
Steamed rice, stir-fried vegetables

Troubleshooting advice:
- If the noodles are too dry, add a splash of water or vegetable broth to the skillet.
- If the tofu is sticking to the skillet, add a little more oil.

Food safety advice:
Make sure to cook the noodles and tofu thoroughly to prevent any risk of foodborne illness.

Food history:
Biangbiang noodles are a type of Chinese noodle that originated in the Shaanxi province. They are known for their wide, flat shape and chewy texture.

Flavor profiles:
Savory, umami, slightly sweet, spicy

Serving suggestions:
Serve hot as a main dish for lunch or dinner.

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Region: Chinese

Taste: Spicy, Savory, Umami, Garlicky, Tangy