Japanese Noodle Plate

Japanese Noodle Plate
Summary Not available
Total time : 1 hr 50 mins
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Japanese Noodle Plate

Summary Not available
Total Time1 hr 50 mins
Course: Main Course
Cuisine: Japanese
Keyword: Noodles
Person: 4
Calories: 345kcal

Materials

  • 3 tbsp Rice vinegar
  • 2 tbsp Miso paste
  • 1 inch ginger
  • 1 tbsp soya sauce
  • 1.5 tbsp brown sugar
  • 1 tbsp sesame oil
  • 14 ounces extra-firm Tofu
  • 120 g Rice noodles
  • 2 tbsp oil
  • 170 g mushrooms
  • 400 g Asparagus
  • 2 garlic cloves
  • 1 onion

Instructions

  • Whisk together the rice vinegar, miso, ginger, soy sauce, sugar and sesame oil and set aside
  • Drain the tofu and pat dry
  • Slice lengthwise evenly into 16 pieces
  • Add to the rice vinegar mixture and leave to stand for at least 1 hour
  • Cook or soak the noodles according to the directions on the pack, then drain and rinse
  • Carefully remove the tofu from the marinade
  • Set aside half of the remaining marinade to use as a glaze
  • Combine the noodles with the remaining marinade in a serving bowl and toss to coat
  • Heat the oil in a frying pan and add the tofu
  • Cook for 3 minutes on each side, until browned and crisp
  • Remove from the pan
  • Heat the remaining oil in the pan and cook the mushrooms for 3-4 minutes
  • Add the asparagus, garlic and onions and gently cook for a further 4 minutes, until tender
  • Add the reserved marinade to the pan and toss to coat
  • Arrange the noodles on warm serving plates and top with the tofu, mushrooms and asparagus

Notes

No extra notes

Nutrition

Calories: 345kcal | Carbohydrates: 43g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 691mg | Potassium: 580mg | Fiber: 4g | Sugar: 10g | Vitamin A: 764IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 4mg

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