The perfect summer balance is hard to come by—after a long day of sunshine and heat, it’s never tempting to spend hours in front of a hot stove. But we still need to eat, still need to balance those heavy expenditures of energy with serious refueling. Enter: The mung bean noodle salad with seared tofu and mushrooms.
toss-noodle-salad-kale-caramel-intuitive-eating-sonimaThis one pan-one bowl dish serves up heartily for every meal, whether warm, room temp, or straight from the fridge. While you can use any noodle you like, I love vermicelli glass noodles, made from mung bean flour, which turn completely transparent once soaked in boiling water. They’re light yet fully of a springy bounce that’s tremendously satisfying.

And to match the playfulness of summer, this noodle bowl is infinitely customizable: Add any veggies or herbs you like, play with the spices, or try a protein other than tofu—the world is your (beautifully balanced) noodle bowl.

Related: Miso Eggplant and Squash Tacos with Asian Greens

 

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Ingredients

Mung Bean Noodles
  • boiling water
  • 1 3-ounce package dry mung bean (cellophane) noodles, or noodles of choice
Mushrooms
  • 2 teaspoons coconut oil
  • 1/4 teaspoon toasted sesame oil
  • 3 ounces beech mushrooms or sliced shiitake mushrooms
  • 2 tablespoons chopped scallions
  • 2 generous pinches flaky sea salt
Seared Tofu
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon ume plum vinegar
  • 3/4 inch piece fresh ginger, minced
  • 1 clove garlic, minced
  • 1 block extra firm tofu, cut in strips
Salad
  • 2 teaspoons soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup chopped scallions
  • 1/2 inch piece fresno chile, very thinly sliced
  • 1/2 inch piece jalapeño, very thinly sliced
  • 1/2 cup dry roasted unsalted peanuts, chopped, plus more for garnish
  • 1 cup mung bean sprouts, soaked in water and 2 tablespoons hydrogen peroxide for 10 minutes

Directions

  1. Place dry noodles in a large bowl and cover with boiling water. Let set 5-8 minutes, until the noodles are translucent and tender to bite. Drain water, and run under cool water until completely cool. Drain and set aside.
  2. In a large frying pan, heat 2 teaspoons coconut oil and 1/4 teaspoon toasted sesame oil over medium flame. Add mushrooms, 2 tablespoons chopped scallions, and 2 pinches flaky sea salt. Sauté until the mushrooms are tender and begin to brown, about 8 minutes, or longer as desired. Remove from pan and set aside in a bowl.
  3. In the same pan, add 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, ume plum vinegar, ginger, garlic. Over medium heat, stir to combine, then add tofu strips and turn to coat in marinade. Let sear 3-4 minutes on one side, then flip and cook until searing on the other side. Once browned to your liking, remove from heat.

  4. In a large bowl, place noodles, 2 teaspoons soy sauce, 1/2 teaspoon toasted sesame oil, 1/4 cup each cilantro and scallions, chile and jalapeño, and peanuts. Toss to coat noodles with soy sauce and oil, and evenly distribute ingredients. Add mung bean sprouts and mushrooms, and toss again. Serve topped with seared tofu, extra peanuts, and sprinkles of cilantro and scallion.

Nutritional Information

Calories
354
Total Fat
19g
Saturated Fat
4g
Cholesterol
0mg
Sodium
684mg
Carbohydrates
29g
Dietary Fiber
1g
Sugars
3g
Protein
18g
YIELD:

4 servings