These saucy noodles will bring a fiery kick to your spring menu and show that delicious plant-based eating can spill over into different cuisines of the world. Dandelion greens or tender spring spinach are good stand-ins for watercress. Place the bottle of chili sauce on the table for anyone who wants to really bring the heat.
Watercress is an often-overlooked early season leafy green that packs a powerful nutrient punch, including notable amounts of vitamin K, vitamin C, and beta carotene.
- 6 oz rice noodles or soba noodles
- 12 oz pkg extra-firm tofu
- 1 Tbsp grapeseed or avocado oil
- 6 oz oyster mushrooms sliced
- 3 spring onions or green onions, sliced whites and greens separated
- 2 garlic cloves peeled and minced
- 2 Tbsp minced fresh gingerroot
- 2 Tbsp chili sauce
- 3 cups no-salt-added vegetable broth
- 2 Tbsp tamari or soy sauce
- 1 tsp coconut sugar or turbinado sugar
- 1 Tbsp cornstarch
- 1 bunch watercress roughly chopped
- 1/2 cup cilantro
- 2 Tbsp Sesame seeds
- 1 lime
- Cook noodles according to package directions. Drain and rinse under cold water. Set aside.
- Grate tofu over large holes of box grater.
- In large skillet over medium, heat oil. Add mushrooms and heat until softened, about 3 minutes. Add spring onion whites, garlic, ginger, and chili sauce to pan; heat for 30 seconds. Add crumbled tofu and cook for 5 minutes. Add broth, tamari or soy sauce, and sugar; bring to a simmer.
- In small bowl, mix cornstarch with 1 Tbsp water and add to pan. Cook, stirring frequently, until slightly thickened, about 1 minute. Stir in reserved noodles and watercress; heat for 1 minute.
- Divide among serving bowls and serve topped with onion greens, cilantro, and sesame seeds. Serve with lime wedges.
Per serving: 214 calories; 10 g protein; 10 g total fat (1 g sat. fat); 24 g total carbohydrates (4 g sugars, 4 g fiber); 388 mg sodium
As opposed to regular pasta, Asian-style noodles, such as rice and soba, should be rinsed after cooking to remove excess starch that can cause them to clump and taste pasty.