noodles diablo (recipe, vegan)

[Guest guest]

Oh, this is so good! But then I adore those nasty

little preserved black beans. I just kept squirting

rooster sauce on my serving and it cleaned out my

sinuses nicely. I ended up making without the bean

sprouts because the recipe in Vegetarian Times had

that one ingredient in another column. Oh well. I also

used sherry instead of dry white wine, because that's

what I had. And whenever a recipe calls for parboiling

or steaming, I almost always just steam in the

microwave.

 

Laura

 

-

 

Noodles Diablo

 

Serving Size : 3

 

Amount Measure Ingredient -- Preparation

Method

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

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

2 cups bean sprouts -- 5 oz.

2 cups broccoli florets

4 ounces whole wheat uudon noodles

2 tablespoons extra virgin olive oil

1/2 teaspoon roasted sesame oil

2 tablespoons preserved black beans

4 garlic cloves -- minced

2 tablespoons fresh ginger -- finely chopped

2 teaspoons chile sauce -- " rooster sauce "

4 plum tomatoes -- seeded and

chopped

1 teaspoon salt

3/4 cup dry white wine

1/2 cup vegetable broth

8 ounces smoked tofu -- diced

2 teaspoons black sesame seeds

 

Bring large pot of water to boil. Place bean sprouts

in colander. Plunge them into the boiling water for 10

seconds, then run cold water over them until chilled,

so they remain crisp. Add broccoli to same pot and

boil 3 minutes, then transfer with a slotted spoon to

bowl of cold water. In same pot, cook udon, according

to package instructions, about 8 minutes. Rinse

noodles under cold water and set aside. This can all

be done up to 8 hours ahead. If so, store bean

sprouts, broccoli and udon separately, tightly covered

in refrigerator.

 

In large, nonstick skillet, heat both oils over

medium-high heat. Stir-fry beans, garlic, ginger,

onion and chile sauce until onion softens, 3 minutes.

Add tomatoes and salt and cook until tomatoes soften,

stirring often, about 3 minutes. Poor in wine and

broth. Boil vigorously until liquid reduces by a

third, 2 to 3 minutes. Add tofu, udon and broccoli,

stir-frying until just heated through, about 2

minutes. Divide noodles between 2 or 3 large shallow

bowls. Top each with bean sprouts and sesame seeds and

serve.

 

Source: Vegetarian Times

Copyright: " April 2002 "

 

 

 

 

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