To cook this vegetarian, filled with vibrant flavors Asian dishes take less than half an hour. Deep bowls a mixture of boiled Chinese egg noodles and blanched broccoli in sesame oil, top topped fried shiitake mushrooms in a spicy tart rice dressing vinegar, soy sauce and hot jalapenos. Serve with fried tofu in a golden crust and bean sprouts. The dish is filled with healthy trace elements and vitamins, as well as saturated Asian flavors that will not leave anyone indifferent. one serving: (total 4) Calories 500, total fat one 6 g., saturated fats 3 g., proteins 25 g., carbohydrates 68 g., fiber 6 g., cholesterol 65 mg., Sodium 450 mg., Sugar 7 g. Share with friends: 
Time: 20 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 pack (280 – 340 gr.) Of Chinese egg noodles
- 1/3 Art. spicy rice vinegar
- 2 tbsp. l lightly salted soy sauce
- 1 red jalapeno pod, cut lengthwise in half and thinly sliced in half rings
- 1 tbsp. l vegetable oil
- 1 pack (400 g) hard tofu, dried and cut into 4 equal parts
- 220 gr chopped shiitake mushrooms (about 4 tablespoons)
- 1 bunch of broccoli, sliced and cut into pieces of 5 cm.
- 1 tbsp. l dark sesame oil
- 2 tbsp. bean sprouts
- 2 green onions, finely chopped
Recipes with similar ingredients: egg noodles, tofu, broccoli, shiitake mushrooms, jalapeno peppers, rice vinegar, sesame oil, bean sprouts
Recipe preparation:
- In a small bowl, beat rice vinegar, 1 tbsp. l water, 0.5 tbsp. l soy sauce and 0.5 tsp. salt. Add jalapenos.
- In a medium-sized frying pan over medium heat, heat vegetable oil. Add tofu and fry until golden brown, over 3-4 minutes on each side; shift to a cutting board. Add mushrooms to the pan and fry, stirring until they are tucked up, about 1 minute. Add the remaining 1.5 tbsp. l soybean sauce, 1 tbsp. l water and a little ground black pepper. Fry until mushrooms will not become soft, about 2 minutes. Cut each piece of tofu into 4 parts and transfer to a bowl; add mushrooms and 2 tbsp. l vinegar mix and mix.
- Meanwhile, in a large saucepan, bring salted water to boiling. Add the noodles and cook as recommended on packaging, adding broccoli 2 minutes before cooked. Drain the water and rinse the noodles with broccoli in cold water; shift to a large bowl. Add sesame oil; mix.
- Spread the noodles and broccoli evenly on plates. From above put tofu, mushrooms and bean sprouts and sprinkle the remaining vinegar mixture with jalapenos. Sprinkle with green onions.
