Five-Spice Noodles with Tofu & Veggies
When I came across the term "Alimentary Yakisoba", I was puzzled for a while, not knowing what "Alimentary" meant until I tried to find out later that it meant "relating to nourishment or nutrition". But, is there a reason why "alimentary" is tagged with "yakisoba"? I wonder if there is a special connotation or meaning.
This dish uses "Yakisoba" noodles but you can replace with your favorite noodle variety e.g. Ramen or Udon. As the base-sauce for this noodle stir-fry is developed from simmering five-spice tofu (Hodo brand) and mushrooms, the noodles are infused with the five-spice flavors from the simmered tofu which makes it essentially Five-Spice Stir-Fry Noodles.
Five-Spice Noodles with Tofu, Veggies & Mushrooms
Ingredients:
1/2 shallot, thinly sliced
3 cloves garlic, minced
1/4 cup carrots, thinly sliced to matchsticks-size
3-5 fresh shiake mushrooms, thinly sliced
4-5 Hodo Soy brand organic five-spice tofu nuggets, cut to small bite-sizes
1 cup homemade chicken stock
2 cups cabbage, thinly sliced
Handful of green kale leaves, blanched, set aside
1 pack of cooked or fresh Yakisoba noodles
Sea salt and ground white pepper to taste
Directions: Saute shallots, and garlic till fragrant. Add carrots, tofu, mushrooms, and chicken stock and allow the ingredients to simmer 5 minutes or more till mushrooms are cooked, and five-spice flavors from the tofu has infused into the simmering liquid and all the flavors have combined. Add cabbage, then noodles, mix the noodles and cabbage thoroughly with the noodles. Add the kale, give it a good mix. By this time, most of the liquid/gravy has been absorbed by the noodles.
Tag: five-spice noodles,stir-fry noodles
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