Spicy Garlic Bean Curd Noodles

[Guest guest]

Has anyone tried bean curd noodles? They sound like an interesting

way to increase our soy intake. I couldn't find the n/a for the

noodles.

 

" When customers walk into a traditional Chinese restaurant in Asia, small

dishes are always served to nibble on as you contemplate the menu.

This is such a dish. Fresh bean curd noodles are usually sold at

Asian markets. If they are unavailable, press very firm tofu to

remove excess water and cut into matchstick-size shreds.

 

Tofu is extraordinarily versatile, and in noodle form it provides a

wonderful staple for different foods and dressings. Since tofu is

coolish in nature, it is not unusual for it to be cooked with pungent

seasonings, such as garlic and hot chiles to provide balance. " Nina

Simonds

 

Ellen C.

 

 

* Exported from MasterCook Mac *

 

Spicy Garlic Bean Curd Noodles

 

Recipe By : A Spoonful of Ginger, Nina Simonds

Serving Size : 6 Preparation Time :0:00

Categories : Oriental Pasta

Tofu Vegan

Vegetables Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound bean curd noodles

2 tablespoons sesame seeds

1 teaspoon canola oil -- or corn oil

1 teaspoon toasted sesame oil

1 teaspoon hot chile paste -- (optional)

1 1/2 leeks -- cleaned

- ends trimmed and cut

- into thin shreds 2 inches long

- (about 3 to 4 cups)

2 tablespoons rice wine -- or sake

3 cups bean sprouts -- rinsed and

drained

---

Garlic Dressing (mixed together):

1/2 cup soy sauce

5 1/2 tablespoons rice wine -- or sake

2 1/2 tablespoons minced garlic

2 1/2 teaspoons sugar

 

Bring 2 quarts water to a boil, add the bean curd noodles, and blanch

for 1 minute. Drain in a colander and set aside.

 

Toast the sesame seeds until golden in a dry frying pan over

medium-low heat for 15 minutes, tossing occasionally. Set aside. Heat

a wok or heavy skillet until hot, add the oils, and heat until hot.

Add the hot chile paste and stir about 10 seconds, then add the

leeks and toss to coat them. Add the rice wine or sake and stir-fry

over high heat about 1 1/2 minutes, until just tender. Add the bean

sprouts and toss lightly for 30 seconds.

 

Add the premixed Garlic Dressing and the bean curd noodles. Toss

lightly over high heat until heated through.

 

Remove and spoon onto a platter. Sprinkle the sesame seeds over the

top. Serve hot or at room temperature.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 395 Calories; 4g Fat (10%

calories from fat); 14g Protein; 71g Carbohydrate; 0mg Cholesterol;

1392mg Sodium

Food Exchanges: 4 Starch/Bread; 2 Vegetable; 1/2 Fat

 

NOTES : When customers walk into a traditional Chinese restaurant in

Asia, small

dishes are always served to nibble on as you contemplate the menu.

This is such a dish. Fresh bean curd noodles are usually sold at

Asian markets. If they are unavailable, press very firm tofu to

remove excess water and cut into matchstick-size shreds.

 

Tofu is extraordinarily versatile, and in noodle form it provides a

wonderful staple for different foods and dressings. Since tofu is

coolish in nature, it is not unusual for it to be cooked with pungent

seasonings, such as garlic and hot chiles to provide balance.

 

Nutr. Assoc. : 4363 0 0 1356 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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