Stir-Fried Noodles with Fresh and Baked Tofu

Name: Stir-Fried Noodles with Fresh and Baked Tofu
Yield: serves 4-6
Ingredients: 2 tablespoons soy sauce; 2 tablespoons tamari; 3 tablespoons hoisin or oyster sauce; 1/4 cup stock or water; 1 tablespoon rice wine or sherry; 2 teaspoons sugar; 1/4 cup coarsely chopped cilantro plus long, pretty sprigs for garnish; One 8- to 10-ounce package Chinese wide-cut egg noodles; 1 carton firm tofu, drained and cut into large cubes; 2 1/2 tablespoons roasted peanut oil; 1 heaping tablespoon chopped ginger; 1 heaping tablespoon chopped garlic; 1 jalapeño chile, seeded and diced; 2 chunks baked tofu, thinly sliced; 1 onion, thinly sliced; 6 shiitake mushrooms, stems discarded, thinly sliced; 1 large broccoli, the head cut into florets, the stem peeled and sliced; 1 red or yellow bell pepper, cut into narrow strips, then halved; 2 carrots, peeled and thinly sliced; Salt; 4 ounces snow peas, trimmed; 1 bunch scallions, including the firm greens, cut into 1-inch lengths

By epicurious · From Open Recipes · 22 ingredients

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Why it works: Tofu and ginger work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 284 recipes. Both carry methyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Stir-Fried Noodles with Fresh and Baked Tofu

serves 4-6

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

916Calories

44 gProtein

29 gFat

121 gCarbs

Counts 19 of 21 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 19 portions

Ingredient	Portion assumed	kcal
Rice	1 cup cooked (158g) white	206
Peanut Oil	1 tbsp (14g)	119
Oyster	6 medium (84g)	81
Egg	1 large egg (50g)	78
Tofu	100g firm	76
Pea	1/2 cup (72g)	62
Broccoli	1 cup chopped (156g)	55
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Shiitake	1/2 cup (73g)	34
Bell Pepper	1 medium (119g)	31
Wine	2 tbsp cooking wine (30ml)	25
Carrot	1 medium (61g)	25
Mushroom	1/2 cup sliced (35g)	15
Soy Sauce	1 tbsp (15ml)	9
Garlic	1 clove (3g)	4
Ginger	1 tsp grated fresh (2g)	2
Cilantro	1 tbsp chopped fresh (1g)	1
Salt	1 tsp (6g)	0
Sauce	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Tofu + gingertop 8% of all pairs

Smell alikemoderate

Cooked together284 recipes

Shared aroma: methyl 2-methylbutyrate (fruity, apple).
Sauce + sugartop 13% of all pairs

Smell alikestrong

Cooked together5,147 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Oyster + eggtop 14% of all pairs

Smell alikemoderate

Cooked together4,103 recipes

Shared aroma: 2-nonenal (fatty, green).
Sauce + oystertop 14% of all pairs

Smell alikemoderate

Cooked together2,233 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Peanut oil + gingertop 15% of all pairs

Smell alikelow

Cooked together336 recipes

Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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