Peking Style Noodles with Bean Sauce and Mixed
| Yield: | 2 Servings |
| Categories: | Vegetarian, Chinese, Main Dishes, Vegan |
| 8 | oz | Noodles |
| DIVIDER | -- (3-4 cups after cooking) | |
| 6 | oz | Plain pressed tofu |
| 1/2 | c | Green soybeans |
| DIVIDER | -- (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 |
Advertisement