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🍝 Pan with Noodles, Vegetables and Tofu

580 kcal · 30 min · 4 servings

Ingredients

• 15 g dried shiitake mushrooms
• 200 g Chinese wheat noodles
• salt
• 150 g green beans
• 2 carrots
• 250 g tofu
• 1 red bell pepper
• 1 clove garlic
• 1 piece of ginger the size of a hazelnut
• 3 tbsp soybean oil
• 2 tbsp sake (or dry sherry)
• 2-3 tbsp soy sauce
• pepper

Instructions

1. 1. Soak the mushrooms in lukewarm water for 30 minutes.
2. 2. Cook the noodles in salted water according to package instructions and drain them.
3. 3. Rinse the beans, trim the ends, and cut them into small pieces.
4. 4. Peel the carrots and cut them into thin strips.
5. 5. Cook the beans and carrots separately in salted water for about 5 to 6 minutes.
6. 6. Drain the vegetables and rinse them with cold water to stop the cooking process.
7. 7. Cut the tofu into bite-sized pieces.
8. 8. Quarter the bell pepper, remove the core, wash it, and cut it into strips.
9. 9. Peel the garlic and ginger and dice them finely.
10. 10. Heat one tablespoon of oil in a non-stick pan.
11. 11. Fry the tofu on both sides and place it on a plate.
12. 12. Keep the tofu warm.
13. 13. Drain the soaked mushrooms.
14. 14. Add the remaining oil to the pan and heat it.
15. 15. Fry the garlic, ginger, mushrooms, and bell pepper, stirring constantly, for 3 to 5 minutes.
16. 16. Add the prepared vegetables and cook for another 3 to 5 minutes.
17. 17. Season the pan with sake, soy sauce, salt, and pepper.
18. 18. Mix the noodles into the vegetables and let them absorb the flavors briefly.
19. 19. Serve the dish together with the tofu.

Nutrition per serving

• kcal: 580
• Protein: 28 g · Fett/Fat: 18 g · Carbs: 72 g