← Back to Search Results
Asian, Chinese, Fusion, Shanghai
Shanghai Noodles with Golden Garlic and Soft Tofu

Photo by:
Comments: 0
 

Recipe

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.

Yield: 4 servings

Ingredients

  • 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

Directions

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

Nutrients per serving (% daily value)

Nutritional information does not include fleur de sel.

1162kcal (58%)
186mg (19%)
19mg (31%)
20mcg RAE (1%)
681mg
142mg
26g
3g
8g
125g
3mg (1%)
2647mg (110%)
10g (48%)
67g (103%)
11mg (59%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-provence-cookbook The Provence Cookbook
by Patricia Wells
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
raos-cookbook Rao's Cookbook
by Frank Pellegrino
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
new-american-table New American Table
by Marcus Samuelsson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
spice Spice
by Ana Sortun
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?