Noodles with Shiitake Mushrooms, Napa Cabbage & Tofu

Here’s a delicious shiitake mushroom pasta recipe with an Asian spin. Embellished with napa cabbage, bell pepper, and scallions, it’s a quick noodle dish flavored with ginger, readymade teriyaki sauce, and an optional blast of Chinese black bean sauce.

What kind of noodles to use: Use any kind of long noodle — my favorite for this dish are udon, but you can also use wide Chinese wheat noodles or even ordinary linguine.

Ingredients you’ll need

• Tofu (14-ounce tub extra-firm)
• Noodles (8 ounces— udon, wide Chinese wheat noodles, or linguine)
• Napa cabbage (1 medium head; you’ll need half)
• Shiitake mushrooms (fresh, 6 to 8 ounces)
• Red bell pepper (1 medium)
• Scallions (1 bunch)
• Ginger (1 knob fresh or 1 bottle)
• Teriyaki marinade
• Chinese black bean sauce (optional)

From the pantry

• Neutral vegetable oil
• 2 tablespoons soy sauce or tamari
• Dried hot red pepper flakes or gochugaru

Complete the meal: This dish has so much going for it that the meal can be completed simply. Serve with a platter of baby carrots and cherry tomatoes, and for extra fun, vegetable spring rolls from the grocery store freezer. Or serve with Cucumber and Kimchi Salad.

Explore more …

• Fresh shiitake recipes
• Delicious tofu recipes for every meal of the day
• Colorful, tasty vegan stir-fry recipes
• Vegan cabbage recipes
• Warm Asian-Inspired Noodle Dishes
• Teriyaki Asian Noodles with Tofu and Stir-Fried Vegetables
• Easy Teriyaki Noodles with Tofu & Broccoli

Photos by Hannah Kaminsky, BittersweetBlog.com.

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Yield: 4

Noodles with Shiitake Mushrooms, Napa Cabbage & Tofu

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Here’s a delicious shiitake mushroom pasta recipe with an Asian spin. Embellished with napa cabbage, bell pepper, scallions, it’s a quick noodle dish flavored with ginger, readymade teriyaki sauce, and an optional blast of Chinese black bean sauce.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 14-ounce tub extra-firm tofu
• 2 tablespoons neutral vegetable oil, divided
• 2 tablespoons soy sauce or tamari
• 8 ounces udon, wide Chinese wheat noodles, or linguine
• 1/2 medium head napa cabbage, leaves halved lengthwise and thinly sliced
• 6 to 8 ounces sliced, stemmed fresh shiitake mushrooms
• 1 medium red bell pepper, cut into long narrow slices
• 4 scallions, cut into 1-inch lengths
• 2 teaspoons grated fresh or bottled ginger
• 1/4 cup teriyaki marinade, more or less to taste
• 2 tablespoons Chinese black bean sauce, optional
• Dried hot red pepper flakes or gochugaru to taste

Instructions

1. Cut the tofu into 8 slices crosswise and blot briefly between clean tea-towels or several layers of paper towel to remove excess moisture.
2. Cook the noodles according to package directions until al dente, then drain.
3. Slowly heat about 1 tablespoon of the oil with the soy sauce or tamari in a stir-fry pan. Add the tofu and stir quickly to coat. Stir-fry over medium-high heat until the tofu is golden-brown and crisp on both sides. Remove to a plate, cover, and set aside until needed.
4. Heat the remaining oil in the stir-fry pan. Add the napa cabbage, mushrooms, bell pepper, scallions, and ginger. Stir-fry over medium-high heat for 5 to 7 minutes, or until everything is just wilted and tender-crisp. 
5. Add the cooked noodles to the stir-fry pan followed by the teriyaki marinade, optional black bean sauce, and red pepper flakes. Stir together gently, then taste to see if you’d like to amp up the flavorings in this step
6. Remove from the heat and serve at once, topping each serving with two slabs of tofu. Pass around the teriyaki sauce and red pepper flakes for embellishing individual servings.

Explore lots more recipes for pasta & noodles.