- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 21 Times
Shanghai noodles, made with a flour-based dough, are thick and hearty. The combination of fresh herbs and cold tofu makes this dish refreshingly light. This is a great summer lunch and perfect as a vegetarian entrée.
- 1 small bunch (½ ounce) fresh Thai basil stems
- 1 small bunch (½ ounce) fresh mint stems
- 1½ cups chicken stock, preferably homemade or canned low-sodium broth
- 3 teaspoons salt, plus more to taste
- 3 tablespoons extra virgin olive oil, plus more for garnish
- 1 cup thinly sliced garlic
- ¼ cup thinly sliced fresh serrano chiles
- 1½ pounds fresh Shanghai noodles
- 1 cup fresh pea shoots
- 1 cup sliced fresh Thai basil leaves
- One 8-ounce block soft tofu, quartered and chilled
- Fleur de sel
1. Bring 1½ cups water to a boil in a large saucepan. Add the basil and mint stems, cover, and remove from the heat. Let sit for 5 minutes, then strain through a finemesh sieve. Return the strained liquid to the saucepan and discard the solids. Stir in the chicken stock and salt and set aside.
2. Heat the oil in a large saucepan over medium-high heat. Add the garlic and cook, stirring, until golden, about 4 minutes. Add the chiles and reserved herb stock, and turn the heat to low.
3. Bring a large pot of water to a boil. Add the noodles and cook just until tender, but still chewy, about 3 minutes. Drain, rinse under cold water just to separate the noodles, drain again, and add to the garlic mixture.
4. Stir in the pea shoots and sliced basil and remove from the heat. Divide the noodles among four serving bowls and spoon the sauce from the pan over the noodles. Top with a block of tofu, drizzle lightly with olive oil, and sprinkle with fleur de sel. Serve immediately.
© 2007 Jean-Georges Vongerichten
Nutritional information does not include fleur de sel.