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Quick & Easy

Crispy Egg Noodles with Tofu & Peanut Sauce

This peanut-tofu noodle dish is inspired by chow mein, a Chinese American dish featuring fried noodles. Pan-crisping the noodles here mimics the crunch of the traditional dish, but limits the saturated fat. Look for lo mein or egg noodles at your local Chinese market or in the international aisle of major grocery stores.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 (14 ounce) package extra-firm tofu, drained
  • 2 tablespoons neutral oil, such as canola or avocado, divided
  • ¼ cup creamy natural peanut butter
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon grated fresh ginger
  • ½ tablespoon lime zest
  • 2 tablespoons lime juice
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons honey
  • ¼ teaspoon crushed red pepper (optional)
  • 4 ounces chinese noodles, such as kame
  • 2 cups shredded carrots
  • 1 cup shredded red or green cabbage
  • ½ cup coarsely chopped fresh cilantro
  • ½ cup coarsely chopped fresh mint
  • ½ cup unsalted roasted peanuts, chopped
  • 4 scallions, white and light green parts only, thinly sliced
  • lime wedges for serving

Directions

  1. To prepare tofu: Preheat oven to 400°F. Cut tofu crosswise into 1/2-inch-thick slices. Place in a single layer on a large baking sheet lined with 3 layers of paper towels. Cover with another 2 to 3 layers of paper towels. Gently press on the tofu to remove excess liquid. Discard the paper towels. Cut the tofu into 1/2-inch cubes.
  2. Heat 1 tablespoon canola oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat. Add the tofu and cook, stirring, until lightly browned, about 5 minutes. Transfer the skillet to the oven and bake until crispy, 10 to 15 minutes.
  3. Meanwhile, prepare sauce: Combine peanut butter, soy sauce, ginger, lime zest, lime juice, sesame oil, honey, and crushed red pepper, if using, in a small bowl. Set aside.
  4. To prepare noodle bowl: Cook noodles in boiling water according to package directions, about 3 minutes. Drain.
  5. When the tofu is ready, transfer it to a plate and keep warm. Carefully set the hot skillet over medium-high heat. (Be mindful of the hot handle!) Heat 1/2 tablespoon canola oil to shimmering; add the cooked noodles, pressing them into a thin layer in the bottom of the pan. Cook until the underside is browned and crispy in spots, 3 to 5 minutes. Carefully flip the noodles and add the remaining 1/2 tablespoon oil, drizzling it around the edge of the pan to allow it to stream down; cook until the underside is browned and crispy in spots, 3 to 5 minutes. Adjust heat as needed to prevent burning.
  6. Transfer the cooked noodles to a serving dish and top with carrots, cabbage, cilantro, mint and the tofu. Drizzle with the peanut sauce. Sprinkle with peanuts and scallions. Serve with lime wedges.