Monday, July 02, 2012

Leaf Mustard Greens Noodle Salad 雪菜豆干拌面

Soups to warm up the cold wintry nights while salads to rejuvenate during hot summer months.? An easy way to create a one-dish noodle from this Preserved Leaf Mustard Greens with Crisp Tofu Stir-Fry is to toss it with thin noodles (here, I use Angel Hair pasta).


Then, this can be perfect noodle salad 雪菜豆干拌面 served warm or slightly cold during summer; or warm noodle stir-fry 雪菜豆干炒面 during the cooler months.


The homemade preserved leaf mustard adds savoriness and subtle "mustardy" taste and the thin noodles level it with the spiced tofu in a light, savory noodle dish. The texture profiles are exciting too as the preserved leaf mustard greens were cooked to the point of them still have a tender (crisp) bite to it while the firm tofu was lightly crispy on the outside and soft inside.

Sharing with Presto Pasta Nights hosted by Ruth from Once Upon a Feast, and sharing with Hearth and Soul.

Tag: ,


An Escape to Food on Facebook