Express Asian style noodle lunch with carrots and tofu

Yesterday, I made a rather quick lunch out of leftovers. I love using what’s left in my fridge and pantry, making something new out of of bits and pieces.  Connecting the dots.

This noodle lunch was definitively something I will make again and again.

When it comes to spicing, I find that there is not a  more magical combination than that of sesame oil, chili, ginger, garlic and soy sauce to produce a flavour that makes your palate tell your brain that you are somewhere in the far East. An express-lane to the “tastes like Asia” feeling….

Simple and tasty. What is there not to like about that?

Express Asian noodle lunch with carrots and tofu
Serves 2
Delicious Asian noodle lunch with carrots and tofu
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Cook Time
30 min
Cook Time
30 min
Oven-baked carrots and onions
  1. 5 carrots
  2. 1 onion
  3. 2 big garlic cloves
  4. a 2 cm piece of ginger, grated
  5. chili flakes
  6. 1 tbsp soy sauce
  7. 1 tbsp sesame oil
  8. 50 ml water
For the tofu
  1. 1 spring onion cut in small pieces
  2. 100 g tofu
  3. some drops of oil
Noodles
  1. 2 portions of mung-bean noodles and/or other bean noodles (i.e. edamame bean fettucine)
  2. Lettuce
Instructions
  1. Preheat the oven at 200 C (390 F)
  2. Peel and cut the carrots and onion in wedges
  3. Mince and grate the garlic and ginger
  4. Place the vegetables in an oven tray
  5. Add the spices, the oil, water and soy sauce
  6. Place the tofu in a separate small oven tray with some drops of oil
  7. Cut the spring onion in pieces and sprinkle over the tofu
  8. Place both trays in the preheated oven
  9. Remove the tofu when it is golden and the onion has softened
  10. Bake the carrots until they are almost tender (20-30 min)
  11. Add 100 ml of water
  12. After about 5 minutes, turn off the oven and let the vegetables keep cooking
In the meantime
  1. Cut the lettuce in pieces and steam it in a pot with some tablespoons of water, put aside
  2. Place the noodles in boiling water, cover with a lid and cut off the heat
  3. When the noodles are done, strain them and place in two bowls
  4. Add the vegetables and the tofu
  5. Pour the broth over the noodles
  6. Top with coriander or parsley
Notes
  1. Make a bigger batch of vegetables to serve more people or to keep in the fridge for a couple of days.
  2. You can also stir-fry the spring onion & tofu in a pan
The Chick on a Pea http://chickonapea.com/

 

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