Shanghai Stirfry

Shanghai noodles is one of my favorite dishes to order at our local Peking restaurant.  This dish kind of made itself, and I was quite pleased with the outcome.  I made this with tofu, but if you have another type of protein on hand, it can be incorporated.  Any vegetable would work, and I used edamame, crimini mushrooms and green beans.  

Shanghai Noodles

1 T vegetable oil

1 package firm tofu

1 c green beans

1 c frozen edamame beans

10 crimini mushrooms, chopped

1 package noodles 

Sauce:

3/4 c chicken (or vegetable) broth

2 T cornstarch

2 T rice wine vinegar

2 T soy sauce

1 tsp sesame oil

1 tsp minced ginger

1 clove garlic, minced

1/2 tsp chinese hot sauce 

toasted sesame seeds 

In hot skillet or wok with 1 T vegetable oil, sear the tofu on both sides until golden brown.  Remove the tofu from the skillet and add the vegetables, cooking for 2 min.

Meanwhile, in a bowl, combine all sauce ingredients.  Once incorporated, add to the vegetables in the skillet and stir until thick.  Add the tofu.  If the mixture is too thick, add more stock to thin out.  Sprinkle with toasted sesame seeds.

Nutrients per Serving (per one serving of recipe) Calories (kcal) 263.9 Fat (g) 11.2 Protein (g) 12.1 Carbohydrate (g) 33.9 Sugar (g) 8.3 Fibre (g) 4.7