Happy National Pasta month! The holiday, which officially kicked off on Monday, October 1, and spans the entire month, celebrates all varieties of the Italian staple. In other words, it’s all about the carbs for the next few weeks!
While there’s nothing wrong with tried and true pasta standbys such as spaghetti and meatballs or fettuccine alfredo, this is also the perfect time to experiment with new flavors and methods of preparing the widely popular food.
That’s where Chopped judge Maneet Chauhan comes in. Chauhan, 41, is known for experimenting with bold spices, and her Hangzhou late night noodles, which she created alongside her Tánsuŏ sous chef Matt Gillie, are no exception.
In fact, the noodles are one of the most popular dishes at Tánsuŏ, which is one of Chauhan’s restaurants that serves contemporary Chinese cuisine in Nashville, Tennessee. “Late night noodles is one of those long lost recipes that has made a comeback,” Chauhan tells Us Weekly exclusively. “The unique celebration of smoked tofu and vegetables is both delicious and intriguing, making it the perfect way to celebrate all month long.”
Check out the recipe for yourself below!
Hangzhou Late Night Noodles
Makes 1 serving
• 2 tbsps vegetable oil
• 2.5 oz Oyster mushrooms
• 3 oz preserved greens
• 4 oz smoked tofu
• 3 oz ground pork, cooked
• 11 oz wheat noodles, cooked
• 4 oz soy sauce
- Heat vegetable oil in wok. Add the oyster mushrooms and cook until golden brown, about two minutes.
- Add the preserved greens, smoked tofu and ground pork. Cook for 4 minutes stirring frequently.
- Add the noodles and cook for another three minutes, until the noodles are heated through.
- Add the soy sauce and cook for a few additional minutes, stirring frequently to fully incorporate the sauce.
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