Peking style noodles with bean sauce & mixe
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Peking style noodles with bean sauce & mixe
  Noodles    Vegetarian    Chinese    Beans    Sauces  
Last updated 6/12/2012 12:50:13 AM. Recipe ID 11690. Report a problem with this recipe.
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      Title: Peking style noodles with bean sauce & mixe
 Categories: Main dish, Vegetarian, 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.
 




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Recipe ID 11690 (Apr 03, 2005)

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