Silken Tofu Noodle Mentaiko Pasta: A Clean and Elegant Meal
Delicious Homemade Tofu Noodle Mentaiko Pasta Recipe
Introducing a delectable tofu noodle Mentaiko pasta, where the delightful chewiness of shrimp meets the savory richness of Mentaiko (spicy cod roe). For the best Mentaiko flavor, don’t hesitate to add a generous amount. If your Mentaiko tastes a bit too salty, soak it in water for about 5 minutes, then drain and carefully remove the skin before using. The combination of tender tofu noodles and fresh ingredients creates a light yet satisfying meal. Highly recommended for those seeking a fusion dish with a unique pasta experience!
Main Ingredients- 1 pack Tofu Noodles
- 3 Mentaiko (Spicy Cod Roe)
- 4 frozen Shrimp
- 12 cloves Garlic, thinly sliced or minced
- 3 strips Bacon, chopped
- 9 Peperoncini, crushed (adjust to taste)
- Pinch of Parsley flakes
- Pinch of Black Pepper
- Pinch of Parmesan Cheese powder (or cheese powder)
- Chives, chopped for garnish
- Generous amount of Olive Oil
Cooking Instructions
Step 1
First, drain the liquid from the tofu noodle packaging. Rinse the noodles gently under cool running water. This step helps to remove any residual flavor from the packaging and ensures a cleaner taste.
Step 2
To achieve a firm and springy texture, thaw the frozen shrimp in lightly salted water. Thinly slice the garlic. Carefully remove the skin from the Mentaiko roe using the back of a knife, separating the roe from the membrane. (Tip! If the Mentaiko is too salty, soak it in cool water for about 5 minutes to reduce the saltiness.) Chop the bacon into bite-sized pieces (about 1-2 cm).
Step 3
1. Heat a generous amount of extra virgin olive oil in a wide pan over medium-low heat. Add the sliced garlic and sauté slowly until it turns translucent and fragrant. 2. Once the garlic becomes translucent, add the crushed Peperoncini. (Tip! Garlic and Peperoncini can burn easily, so maintaining a medium-low heat throughout the cooking process is crucial. This method enhances flavor while preventing burning.)
Step 4
When the garlic turns a nice golden brown, add the chopped bacon and shrimp to the pan and sauté. The bacon will release its savory aroma, and the shrimp will add a fresh seafood flavor.
Step 5
As the shrimp turns opaque and its tails begin to redden, add the prepared Mentaiko roe. Gently break apart the roe and stir it into the mixture, allowing its savory taste and rich flavor to meld with the olive oil.
Step 6
Now, add the rinsed tofu noodles to the pan and toss them with all the ingredients. Stir gently to coat the noodles with the sauce. For an extra boost of umami and richness, sprinkle in some Parmesan cheese powder (or cheese powder). If serving to children, you might want to add a bit more cheese powder for a creamier and milder taste.
Step 7
Once all ingredients are well combined, turn off the heat immediately. Finish with a sprinkle of freshly ground black pepper for added aroma. Avoid overcooking, as this can cause the tofu noodles to clump; the residual heat will finish cooking them perfectly.
Step 8
Arrange the pasta attractively in a serving bowl. Sprinkle with parsley flakes for a fresh color and aroma.
Step 9
Finally, garnish with finely chopped chives for a beautiful finish. Your delicious Tofu Noodle Mentaiko Pasta is ready! It’s best enjoyed immediately while warm.
