Spicy Garlic Noodles with Crumbled Tofu and Cucumber Salad

Name: Spicy Garlic Noodles with Crumbled Tofu and Cucumber Salad
Cuisine: Asian, Chinese
Ingredients: 1 large Persian cucumber, diced; 2 cloves minced garlic; 1 handful cilantro leaves; 1 teaspoon rice wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon grapeseed oil (or other neutral tasting oil); 1/2 teaspoon toasted sesame oil; 1 (16-ounce) box fettuccine noodles (or other thick wheat noodle); 1 tablespoon toasted sesame oil; 14 ounce extra firm tofu, drained and pressed; 1 1/2 tablespoon cornstarch; 1/4 teaspoon Chinese five-spice powder (optional); 2 tablespoon peanut oil; 4 ounce sliced shiitake mushrooms; 1 large shallot, finely diced; 1 inch knob of ginger, finely chopped; 3 cloves garlic, finely chopped; 3 tablespoon soy sauce or Bragg's liquid aminos; 2 tablespoon chili sauce (I used Sriracha); 2 tablespoon agave nectar (or honey); 1/2 cup broth of choice; 2 sliced scallions, for garnish

Instructions

This savory, heady combination is reminiscent of Szechuan pork noodles, but believe me, you will not miss the meat. The contrast of flavors and temperatures makes this dish especially satisfying. It keeps well if made ahead of time, intensifying in flavor. These noodles are excellent hot, cold, or room temperature.

Updated at: Sat, 20 Dec 2025 01:04:18 GMT