It’s the most clever thing! It’s a win-win for all types of diets! Typically I try to keep my simple carb intake low and protein intake higher – but I love good noodz and I cannot lie. These noodles made of dried bean curds is the best of both worlds. You still get the texture and feel of stringy noodles with a high protein content and lower carb/fat. They’re also super easy to make and affordable! I like to use them as noodle stir fries, I have yet to use in a soup but I imagine they will taste fine since I am used to eating bean curd in hot pot.
Dried bean curd can be found in most Asian supermarkets in a variety of different ways. I’ve seen them sold as rolls, knots, sheets and even frozen. I buy the rolls for noodling purposes. The sheets would work as well but I would steer away from the knots unless you plan on detangling them. Bean curds are made from soy and they’re the thin layers when boiling tofu or soy milk. Popular in a lot of dim sum dishes steamed with a pork and mushroom meatball or fried with shrimp paste. There’s so many uses for them and I’m about to give you one more!
Bean Curd Noodles in Spicy Chili Oil
Serving Size: 1 (double if you have friends)
I N G R E D I E N T S:
- 6 Bean Curd Rolls
- Water for Boiling
Sichuan Spicy Noodles
- 2 Tbsp Chili Oil
- 1 Tbsp Dumpling Sauce (or soy sauce + vinegar)
- 1 Tsp Liquid Seasoning
- 1 Tsp Chili Sauce
- 4 Garlic Cloves, Minced
- 1 Tsp Oil
- High Protein Extra Firm Tofu* (I came up with this dish when I was on a plant based diet but you can add whatever protein you want)
- Shiitake Mushrooms*
- Green Onions*
- Note: You can sub all (*) items for what you want! For example: Spiced lamb, beef, chicken, cabbage
I N S T R U C T I O N S:
- Boil water and add in the dried bean curd rolls. Boil for ~10 minute until the rolls soften and unravels. Strain the noodles and rinse under cold water to cool down.
- While you wait for bean curd to cook and cool – mix together the chili oil, dumpling sauce, liquid seasoning and chili sauce in a sauce bowl. Taste test.
- Cook your protein; for tofu I air fry on 400 degrees for 12 minutes. Flipping half way for perfectly fried tofu.
- To make the noodles, take the cooled down bean curd sheets and pull them apart into strips to make noodles.
- In a skillet, add in oil and garlic to cook until fragrant. Add in the vegetables and cook with a spoonful of the sauce mixture. Cook until softened. Then add in bean curd noodles and cooked tofu – season with more sauce and