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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PEKING STYLE NOODLES WITH BEAN SAUCE & MIXED 
 Categories: Main dish, Vegetarian, Vegan, Chinese
      Yield: 2 servings
 
      8 oz Noodles
           -- (3-4 cups after cooking)
      6 oz Plain pressed tofu
    1/2 c  Green soybeans
           -- (frozen or fresh)  -OR-
      2 oz -Baby corn spears
    1/2 c  Bamboo shoot, diced finely
      2 oz Cucumber
      1 ts Garlic, minced
      3 tb Chinese bean sauce; -OR-
      4 tb -Dark miso
      3 tb Vegetable oil
  1 1/2 c  Water
  1 1/2 tb Soy sauce
    1/2 ts Sugar
  2 1/2 tb Cornstarch; dissolved in...
      3 tb Water
    1/2 ts Sesame oil
 
  If you are cooking the noodles first, drain them,
  remove to a bowl or serving platter, and toss with 1/2
  tablespoon sesame oil to prevent sticking (do not
  rinse in cold water as this reduces flavor).
  
  Crumble the pressed tofu coarsely to yield 1-1/2 cups.
  
  Parboil green soybeans till almost tender yet still
  firm (10 minutes for frozen).  If using fresh baby
  corn spears, steam or parboil till tender; if canned,
  rinse with boiling water.  Rinse green soybeans or
  corn in cold water and chop finely.  You should have
  about 1/2 cup baby corn.
  
  It is not necessary to peel or seed the hothouse
  (English) or Oriental cucumber.  Regular cucumber
  should be pared and seeded, but leave a few narrow
  strips of skin for color and texture.  Julienne finely
  to yield 1/2 cup.
  
  If you are using miso, dissolve it in 1/4 cup warm
  water.
  
  Put 3 tablespoons oil into a preheated pan over high.
  When the oil is hot, reduce heat to medium-high.  Add
  garlic and stir-fry a few seconds to release aroma.
  Add pressed tofu and bean sauce or miso. Stir-fry
  briefly to mix.  Add 1-1/2 cups water, 1 tablepsoon
  soy sauce, and 1/2 teaspoon sugar.  Cook, stirring
  occasionally, until the boil is reached. Gradually
  stir in cornstarch mixture and cook, stirring, another
  minute or so until the consistency is like a light
  gravy, not too thick. Test for salt, and add an extra
  tablespoon soy sauce if needed. (at this point, if you
  like, you can heat noodles and/or green soybeans, baby
  corn, and bamboo shoot by combining with the sauce
  until just mixed.) Add 1/2 teaspoon sesame oil. Remove
  from the stove. Pour sauce over noodles, and top with
  garnish in separate arrangement (garnish with just the
  cucumber if you have added soybeans or baby corn and
  bamboo shoot to the sauce).  Toss before serving.
  
  * Source: The Fragrant Vegetable, by Martin Sidham *
  Typed for you by Karen Mintzias
 
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