Chinese take out? Not anymore!!

Chinese food is synonymous with take out. Its heartwarming to know that after a hectic day, a simple call could bring you dinner right to your door. All we need to do is eat it………and pay of course.

Albeit very convenient to pick up the phone and simply order what you want, nobody talks of the grease and the calories that come along with it. Try cooking Chinese food and you’ll be surprised at how easy it is!!

Chinese food is very flavorful, and contrary to popular belief has a lot of vegetarian options.  The Chinese noodles recipe that follows is a simple, easy and a delicious meal that’ll save you the calories, the phone calls and not to mention the money.

It might look like a lot of ingredients, but these are things you could find in your regular grocery store. Don’t go out and buy Chinese noodles, just use the Italian spaghetti. Nobody will ever know, and I certainly won’t tell………

  

Ingredients:

1-pound whole wheat Spaghetti

1 Medium Onion

Ginger minced

2 cloves Garlic minced

2 Bell Peppers Cut into thin Strips (Julienne)

1 cup Shredded Cabbage

1 cup chopped marinated firm or medium Tofu (recipe follows)

2 Carrots cut into thin strips

¼ cup bean sprouts

2 tsp Soy Sauce

2 Tbsp Chili Oil (recipe given in the notes below)

A couple of dashes of rice vinegar

1 tsp chili sauce (optional)

¼ cup roasted peanuts

¼ cup cilantro

¼ cup Spring Onions

Salt

Pepper

Ingredients to Marinate the Tofu:

1 tsp Honey

1 tsp Chili Sauce

2 tsp Soy Sauce

1 clove Garlic minced

Salt / Pepper

Method:

Pat dry the tofu and chop it into large cubes. Use medium or firm for this recipe. Mix the marinade ingredients in a bowl and then slowly put the tofu in the marinade.

Let it rest for about 10 minutes (or even until you finish cutting the vegetables)

Meanwhile cook the spaghetti according to instructions. Also, preheat the oven to 400 degrees.

Once the Tofu has marinated, spray a cookie sheet with a no stick spray (or brush it with oil), put the tofu in the cookie sheet and bake in the oven at 400 degrees for about 10 minutes, broiling it on high for another minute.

In a wok, heat the chili oil on high and drop the Onion, garlic and ginger, Bell Pepper, and Carrots in it. Stir fry for a couple of minutes and then stir in the cabbage and the bean sprouts.
Continue on medium high and when the cabbage has wilted, add the vinegar and soy sauce, chili sauce, salt and pepper. Be aware that the soy sauce is quite salty in itself and you may not require as much salt as you normally do. Cook for a few minutes and then add the spaghetti and slowly add in the Tofu. Using a pair of tongs, mix the noodles and vegetables in the wok making sure you don’t break the Tofu or vegetables.

Now add the peanuts, and then garnish with cilantro and spring onions. Serve hot.

§         Chili oil is simply crushed dry red chilies in warm oil. I wouldn’t use olive oil for this one. Use light colored oil. Put in a small container and close it. It’ll stay for a long time. Use 2 tsp of crushed chilies for every ¼ cup of oil.

§         If you do not have an oven, just brown the Tofu like you would potatoes or paneer on the stove top.