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Sichuan Ramen Noodles

Sichuan Ramen Noodles

Make your bowl of ramen noodles even more exciting by adding tofu and cabbage.

Serving Size: 3

Preparation Cooking Time: 25 minutes

Ingredients:

• 1 ½ teaspoons Chinese rice wine

• 6 teaspoons chili garlic paste

• 1 ½ teaspoons vegetable bouillon cube

• ¾ teaspoon balsamic vinegar (see Tip)

• 6 teaspoons tahini

• 1 ½ teaspoons brown sugar

• 9 oz. tofu, sliced into cubes

• 3 cups Napa cabbage, shredded

• 1 ½ cups ramen noodles, cooked

• ¾ teaspoon ground Sichuan peppercorns

• 3 cups boiling water

• Sesame seeds

Instructions:

1. Combine the rice wine, chili garlic sauce, vegetable bouillon cubes, vinegar, tahini, and brown sugar in a bowl.

2. Mix well.

3. Add the tofu and cabbage to a saucepan over medium-low heat.

4. Cook for 1 minute.

5. Stir in the rice wine mixture, ramen noodles, peppercorns, and water.

6. Simmer for 2 minutes.

7. Remove from heat.

8. Sprinkle the sesame seeds on top.

Nutrients per Serving:

• Calories 396

• Fat 12 g

• Saturated fat 1.6 g

• Carbohydrates 60.9 g

• Fiber 11.4 g

• Protein 18.9 g

• Cholesterol 50 mg

• Sugars 3 g

• Sodium 578 mg

• Potassium 337 mg

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