Peking Style Noodles with Bean Sauce and Mixed Garnish
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 Cucumbe...
Ingredients
- 8oznoodles
- 1/2c green soybeans
- 1/2c bamboo shoot, diced finely
- 2ozcucumber
- 1ts garlic, minced
- 3tb chinese bean sauce; -or-
- 4tb -dark miso
- 3tb vegetable oil
Directions
- 1
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
- 2
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
- 3
dissolved in.
- 4
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 tables
- 5
Crumble the pressed tofu coarsely to yield 1-1/2 cups
- 6
Parboil green soybeans till almost tender yet still firm (10 minutes for frozen)
- 7
If using fresh baby corn spears, steam or parboil till tender
- 8
if canned, rinse with boiling water