Name: Shanghai Noodles with Golden Garlic and Soft Tofu
Yield: Makes 4 servings
Cuisine: China
Ingredients: 3 teaspoons salt, plus more to taste; One 8-ounce block soft tofu, quartered and chilled; 3 tablespoons extra virgin olive oil, plus more for garnish; 1 cup thinly sliced garlic; 1 small bunch (½ ounce) fresh mint stems; 1½ cups chicken stock, preferably homemade or canned low-sodium broth; 1½ pounds fresh Shanghai noodles; ¼ cup thinly sliced fresh serrano chiles; 1 cup fresh pea shoots; Fleur de sel; 1 small bunch (½ ounce) fresh Thai basil stems; 1 cup sliced fresh Thai basil leaves

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Shanghai noodles, made with a flour-based dough, are thick and hearty. The combination of fresh herbs and cold tofu makes this dish refreshingly light. This is a great summer lunch and perfect as a vegetarian entrée.

Ingredients

1 small bunch (½ ounce) fresh Thai basil stems
1 small bunch (½

Method

Bring 1½ cups water to a boil in a large saucepan. Add the basil and mint stems, cover, and remove from the heat. Let sit for 5 minutes, then strain through a fine-mesh sieve. Return the strained liquid to the saucepan and discard the solids. Stir in the chicken stock and salt a

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Shanghai Noodles with Golden Garlic and Soft Tofu

Ingredients

Method

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