Vegetarian Bean Sauce Noodles
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
3
ingredients
- 1 inch ginger, minced
- 3 garlic cloves, minced
- 2 teaspoons hot bean paste
- 1 tablespoon hoisin sauce
- 1⁄2 lb baked asian style tofu, diced
- 1 tablespoon vegetable oil
- 1 teaspoon toasted sesame oil
- 10 ounces frozen mixed vegetables
- 1⁄4 cup peanuts
- 1 tablespoon dark soy sauce
- 1 cup water
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 lb fresh Chinese noodles
- 1⁄2 lb bean sprouts
- 1 teaspoon toasted sesame oil
directions
- Bring 3 qts water to boil.
- Heat wok hot and add vegetable and sesame oils. Add garlic, Ginger, bean paste, and hoisin sauce and cook for 10 seconds.
- Add tofu for 1 minute.
- Add vegetables for 2 miinutes.
- Add peanuts, soy sauce, and sugar, and stir.
- Add water and bring to a boil.
- Cover and steam for 2 minutes.
- Mix cornstarch and 1 T water to make a paste.
- Slowly stir in paste to the wok. Remove from heat.
- Boil noodles until firm, about 1 minute.
- Add bean sprouts.
- immediately drain water.
- Toss sprouts and noodles in 1 tsp sesame oil and put on serving plate.
- Pour vegetables on top and serve.
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RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>