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
What to serve with noodles with shiitake mushrooms: 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
- Easy, versatile tofu recipes
- Colorful, tasty vegan stir-fry recipes
- Tasty vegan cabbage recipes
Photos by Hannah Kaminsky, BittersweetBlog.com.
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, scallions, it’s a quick noodle dish flavored with ginger, readymade teriyaki sauce, and an optional blast of Chinese black bean sauce.
- 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 fresh shiitake mushrooms, cleaned, stemmed, and sliced
- 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
- Cut the tofu into 1/2-inch-thick slices and blot briefly between clean tea-towels or several layers of paper towel to remove excess moisture.
- 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 most sides, about 8 minutes; stir frequently. Remove to a plate and set aside until needed.
- Cooking the noodles according to package directions until al dente, then drain.
- Meanwhile, 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.
- Stir the cooked noodles and tofu in with the vegetables in the stir-fry pan. Add the teriyaki marinade, optional black bean sauce, and red pepper flakes. Stir-fry for just a minute or so, then taste to see if you’d like to amp up the teriyaki sauce, black bean sauce (if using), and red pepper flakes.
- Remove from the heat and serve at once. Pass around the bottle of teriyaki and the red pepper flakes for embellishing individual servings.
If you like this tofu and noodle dish, you may also enjoy …
Teriyaki Asian Noodles with Tofu and Stir-Fried Vegetables
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