Aromatic Spring Delight: NAEGI Tofu Noodle Pasta
Craft a Healthy and Fragrant NAEGI Tofu Noodle Pasta with Seasonal Spring Greens
Hello there! I’m Jini, your culinary guide. When appetites wane or you simply crave a special, comforting meal just for yourself, a delicious pasta is often the answer. Today, I’m sharing my go-to recipe for ‘Naegi Tofu Noodle Pasta.’ Naegi, or field mustard greens, are in season right now and bring a wonderfully unique aroma and depth of flavor to any dish. While perfect in stews or pancakes, incorporating them into pasta creates a surprisingly delightful and vibrant taste experience. If you’re looking for a fresh, healthy, and sophisticated twist on pasta, give this recipe a try!
Pasta Ingredients- 1 pack Tofu noodles
- 1 handful fresh Naegi (field mustard greens, approx. 50-70g)
- 1/2 Onion, thinly sliced
- 1 Tbsp minced garlic
- 6 peeled and deveined frozen shrimp
- 6 fresh scallops
- 2 button mushrooms, sliced
- 2 Vienna sausages, sliced diagonally
Seasoning and Flavor- 0.5 Tbsp salt
- 3 Tbsp olive oil
- 1 Tbsp grated Parmesan cheese
- 1 Tbsp perilla powder (deulkkae garu)
- 0.5 Tbsp salt
- 3 Tbsp olive oil
- 1 Tbsp grated Parmesan cheese
- 1 Tbsp perilla powder (deulkkae garu)
Cooking Instructions
Step 1
1. Prepare the Tofu Noodles: Begin by opening the pack of tofu noodles. Rinse them briefly under cold running water. Drain them well in a colander to remove excess moisture, which helps prevent them from becoming mushy or clumping.
Step 2
2. Create an Aromatic Base: Heat 3 tablespoons of olive oil in a pan over medium-low heat. Add the minced garlic and sliced onion, and sauté until the garlic is fragrant and the onion becomes translucent. This builds a delicious flavor foundation for your pasta.
Step 3
3. Sauté All Ingredients: Once the aromatic base is ready, add the prepared naegi, shrimp, scallops, mushrooms, and Vienna sausages to the pan. Stir-fry everything together until the ingredients are evenly cooked and slightly tender.
Step 4
4. Combine with Noodles (Maintain Medium Heat): Add the tofu noodles to the pan with the other ingredients. Continue to cook over medium heat, stirring frequently to prevent the noodles from sticking to the bottom of the pan. If needed, add a little more olive oil. Sauté for about 2-3 minutes until all ingredients are well combined.
Step 5
5. Add Parmesan Cheese: Sprinkle in 1 tablespoon of grated Parmesan cheese and stir quickly to incorporate. The cheesy, savory flavor will enhance the overall richness of the pasta.
Step 6
6. Finish with Perilla Powder: Next, add 1 tablespoon of perilla powder (deulkkae garu) and gently mix it in. The nutty and creamy notes of the perilla powder beautifully complement the fragrant naegi, adding a unique Korean touch to the pasta.
Step 7
7. Add a Spicy Kick (Optional): For a touch of heat, I like to add about 1 teaspoon of finely chopped Cheongyang chili pepper. You can omit this step if you prefer a milder dish.
Step 8
8. Serve: Your fragrant ‘Naegi Tofu Noodle Pasta,’ bursting with the essence of spring, is now ready! Enjoy it while it’s warm.
