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Vegetarian Asian noodles with dipping sauce

Updated on June 8, 2016

Vegetarian Asian noodles

5 stars from 1 rating of Vegetarian Asian noodles

Asian noodles with dipping sauce

These noodles will bring all the flavors of a steamed dumpling with dipping sauce to your kitchen with a lot less work and a ton of flavor.
These noodles will bring all the flavors of a steamed dumpling with dipping sauce to your kitchen with a lot less work and a ton of flavor. | Source
Gathering the ingredients.
Gathering the ingredients. | Source
Drain and slice the tofu and lay it on a clean tea towel. I then fold the other half of the tea towel over the sliced tofu.
Drain and slice the tofu and lay it on a clean tea towel. I then fold the other half of the tea towel over the sliced tofu. | Source
Next, lay a heavy book and a heavy bowl on top to encourage the tofu to give up some of it's moisture.
Next, lay a heavy book and a heavy bowl on top to encourage the tofu to give up some of it's moisture. | Source
Fresh grated ginger- it just smells so good!
Fresh grated ginger- it just smells so good! | Source
I like to make the marinade in a measuring cup because it's easy ....to well, measure!
I like to make the marinade in a measuring cup because it's easy ....to well, measure! | Source
You can mince the garlic really small but if you want it to infuse in the marinade take a stick blender to it for about 10 seconds.
You can mince the garlic really small but if you want it to infuse in the marinade take a stick blender to it for about 10 seconds. | Source
Take the drained tofu and chop it into bite size cubes.
Take the drained tofu and chop it into bite size cubes. | Source
I used almost half of the marinade for the tofu. Stir it well.
I used almost half of the marinade for the tofu. Stir it well. | Source
Bake the marinaded tofu in a 400 degree oven for 20 minutes. If you like you tofu chewier go about 35-40 minutes. I use the toaster oven so as not to heat up the whole kitchen.
Bake the marinaded tofu in a 400 degree oven for 20 minutes. If you like you tofu chewier go about 35-40 minutes. I use the toaster oven so as not to heat up the whole kitchen. | Source
While the tofu is baking, let's chop the veggies!
While the tofu is baking, let's chop the veggies! | Source
I grated the carrot, julienned the cabbage, and sliced the mushrooms.
I grated the carrot, julienned the cabbage, and sliced the mushrooms. | Source
Saute all the vegetables for about 3 to 5 minutes.
Saute all the vegetables for about 3 to 5 minutes. | Source
I brought the water to boiling before I started working on the vegetables.
I brought the water to boiling before I started working on the vegetables. | Source
These gluten-free noodles are the most amazing noodles. The have the same texture as durum wheat and a very light flavor.
These gluten-free noodles are the most amazing noodles. The have the same texture as durum wheat and a very light flavor. | Source
All the elements of my dish are ready.  Toss in the unfrozen soybeans, noodles and tofu, along with the rest of the marinade.
All the elements of my dish are ready. Toss in the unfrozen soybeans, noodles and tofu, along with the rest of the marinade. | Source
Sprinkle the dish with toasted sesame seeds just before serving!
Sprinkle the dish with toasted sesame seeds just before serving! | Source
This dish turned out just as I had imagined! It was so good I may never make steamed dumplings again!
This dish turned out just as I had imagined! It was so good I may never make steamed dumplings again! | Source

Vegetarian Asian noodles

Prep time: 35 min
Cook time: 12 min
Ready in: 47 min
Yields: Serves 6

Vegetarian Asian noodles

  • 1 cup shelled edamame, Organic
  • 2 cup green cabbage, organic and shredded
  • 3 or 4 cremini mushrooms, organic, cleaned and thinly sliced
  • 1 large carrot, organic, cleaned and shredded
  • 3 cloves garlic, organic, peeled and minced
  • 8 oz noodles, your choice
  • 1 block tofu, organic, extra firm
  • 2 ounces Braggs amino acids, or your favorite low sodium soy sauce
  • 2 ounces white wine vinegar
  • 1 ounce mirin, or rice wine vinegar
  • 2 tablespoons split toasted sesame oil, organic
  • 1/8 teaspoon sweet leaf, or a tablespoon of brown sugar
  • 1 tablespoon freshly grated ginger
  • 1 clove garlic, peeled and minced

Asian noodles with dipping sauce

  1. Take your tofu out of its packaging and slice it into pieces a little less than 1/2 inch thick and lay the slices out on a clean and dry tea towel. Cover the slices with the other half of the towel and add weight. I use a big heavy book with a big glass bowl on top. Set the tofu aside as it expels it's water into the towel.
  2. Gather and clean all the vegetables. Don't wash your mushrooms. You can either use a mushroom brush or clean kitchen towel to brush off the dirt it was grown in. I don't have scallions in the photo but they are a very nice addition. I added 3 and minced them very small using a mezzaluna.
  3. If you are using frozen edamame take that out of the freezer and spread it out on a cookie sheet so they will defrost quickly. In the photo I have the edamame in its pod. I then strip each pod to get to the beans. It is way easier to purchase them already shelled but, but I buy them in the pod so I can steam and salt them as a snack.
  4. Shred your cabbage and carrots and thinly slice the mushrooms. Mince the garlic. Set all the veggies aside except for the garlic, while you prepare the dipping sauce. Turn the oven on to 350 degrees.
  5. Grate in a measuring cup the fresh ginger. You can use powdered ginger, but fresh tastes so much better. Now add the Bragg's Amino Acids or soy sauce, white wine vinegar, rice wine or mirin, two tablespoons of the toasted sesame oil, and sugar or sweetleaf. Whip it together with a fork. Then gather the tofu back on to the cutting board and chop it into cubes and place into a medium size bowl and add half the marinade you just prepared. Gently fold in the marinade and put the tofu in a aluminum lined baking dish, then bake for about 20 to 25 minutes.
  6. Heat water for your noodles and get a large saute pan. While the tofu is baking and the water is heating up, you are going to add a the remaining 2 tablespoons of toasted sesame oil to your saute pan. Heat the oil to medium high and add the carrots, cabbage, mushrooms and scallions. Saute them for about 5 minutes and set aside. In the meantime your noodles should be boiling and nearly ready along with the tofu.
  7. When all the elements are ready, add the noodles and the tofu to the large saute pan with the awaiting vegetables. Pour in the rest of the marinade and heat everything through and through. Serve with sesame seeds sprinkled on top.

Asian noodles with dipping sauce

I love Asian dumplings with dipping sauce and I have made them on several occasions. The are so delicious with the balance of the garlic, ginger, veggies and dipping sauce. But, there is one problem: they take forever to make. You have to painstakingly chop all the vegetables into very small pieces. You then have to saute everything and then make all the dumplings hoping they are all sealed nicely so when you steam or boil them they don't end up everywhere but in your mouth. I also wanted to get rid of the white flour dumpling and use a noodle made of black bean to make them healthier. I have eaten these noodles in the past and they create a nice noodle bite with a very mild flavor. I also wanted to reduce the vegetable prep time and still use the dipping sauce that creates so much flavor. In my mind I nailed it, and my husband will agree! Try making and yourself and tell me what you think!

Comments

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    • MindbodyandFood4u profile imageAUTHOR

      MindbodyandFood4u 

      2 years ago from Ohio

      Thank you so much. I view cooking as my creative outlet!

    • MindbodyandFood4u profile imageAUTHOR

      MindbodyandFood4u 

      2 years ago from Ohio

      Thank you so much. I hope you try it!

    • ChitrangadaSharan profile image

      Chitrangada Sharan 

      2 years ago from New Delhi, India

      Great and innovative recipe! It sounds delicious and I like how you combined all the flavours.

      Thanks for sharing all the details and the helpful pictures!

    • peachpurple profile image

      peachy 

      2 years ago from Home Sweet Home

      wonderful recipe, your Asian food is superb. I love Asian recipes, shared yours

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