Meal Planning

Ginger Shallot Tossed Noodles is my quick 15-minute meal which is also a version…

Written by Dinner Ideas

Ginger Shallot Tossed Noodles🤩 is my quick 15-minute meal which is also a version of Kon Lo Mee ‘干捞面’ (dry tossed noodles)💚. What is your quick go-to noodle recipe? We have been blessed with a lot of greens this year so I used homegrown bok choy in this recipe. I hope you give this simple meal a try. Sending loads of positive energy🌟 and vibes to all of you and please stay safe. Best, WoonHeng⁣❤️

Recipe (2 servings)⁣
– 2 servings noodles of choice⁣
– 2 servings veggies, blanched (used homegrown bok choy)⁣
– 4oz pan-fried tofu sticks (used firm tofu)⁣
– 2-3 slices ginger (chopped or as-is)⁣
– 1 small shallot (finely chopped)⁣
– 1/4 cup [60ml] vegetable broth⁣
– 1 tablespoon soy sauce⁣
– 1/2 tablespoon stir fry sauce (recipe on highlights, look for the ‘stir fry sauce’ button👌🏻)⁣
– a drizzle of toasted sesame oil⁣
– oil for cooking
– for garnish – chopped scallions/green onions and toasted sesame seeds, a drizzle of chili oil with sediment⁣

1. In a preheated non-stick frypan/pot with 1 tablespoon oil, sauté shallots until translucent, then add ginger and continue to cook until ginger turns slightly brown.⁣
2. Add in the vegetable broth and bring the mixture to a rolling boil.⁣
3. Then, add the pan-fried tofu, soy sauce, stir-fry sauce, and toasted sesame oil. Let the sauce simmer for a few seconds until slightly reduced. Turn off the heat.⁣
4. Add drained cooked noodles, vegetables and toss all ingredients together until all incorporated.⁣
5. Garnish with chopped green onions, toasted sesame seeds, and a drizzle of chili oil with sediment before serving.⁣

Note: I normally use 2 stoves, one to pan-fry my tofu which I then use to saute my shallots, etc. The other stove is where I use a pot to blanch my veggies and noodles which makes this a 15-minute meal.⁣☺️

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