RisaG 06-25-99 5:57 PM
Spicy Garlic Bean Curd Noodles:
* Exported from MasterCook *
Recipe By : adapted from A Spoonful of Ginger by Nina Simonds, p.
200
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Noodle Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb. bean curd noodles
2 tbsp. sesame seeds
1 tsp. canola oil or corn oil
1 tsp. toasted sesame oil
1 tsp. hot chile paste -- or more to taste
1 1/2 leeks, cleaned and ends trimmed -- cut in thin 2" shred
2 tbsp. rice wine or sake
3 cups bean sprouts -- rinsed and drained or 1 cup carrots,
julienned
1 cup red bell pepper -- shredded
Garlic Dressing:
1/2 cup soy sauce
5 1/2 tbsp. rice wine or sake
2 1/2 tbsp. garlic -- minced
2 1/2 tsp. sugar
Bring 2 quarts of water to a boil, add bean curd noodles, and blanch for 1 minute. Drain in a colander and set aside.
Toast 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 oils, and heat until hot.
Add hot chile paste and stir about 10 seconds, then add leeks and toss to coat them.
Add rice wine or sake and stir-fry over high heat for 1-1/2 minutes, until just tender.
Add bean sprouts (or carrots and bell peppers) and toss lightly for 30 seconds.
Add premixed Garlic Dressing and bean curd noodles. Toss lightly over high heat until heated through.
Remove and spoon onto a platter.
Sprinkle sesame seeds over top.
Serve hot or room temperature.