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Peking Style Noodles with Bean Sauce and Mixed Garnish


Peking Style Noodles with Bean Sauce and Mixed Garnish recipe













Trans-fat Free, High Fiber


8 ounces noodles
3 to 4 cups after cooking
6 ounces tofu
plain pressed
½ cup soybeans (daizu)
green, or 2 ounces baby corn spears
½ cup bamboo shoots
diced finely
2 ounces cucumbers
1 teaspoon garlic
3 tablespoons brown bean sauce
or 4 tablespoon dark miso
3 tablespoons vegetable oil
1 ½ cups water
1 ½ tablespoons soy sauce, tamari
½ teaspoon sugar
2 ½ tablespoons cornstarch
dissolved in 3 tablespoon water
½ teaspoon sesame oil


If you are cooking the noodles first, drain them, remove to a bowl or serving platter, and toss with ½ tablespoon sesame oil to prevent sticking (do not rinse in cold water as this reduces flavor).

Crumble the pressed tofu coarsely to yield 1½ cups. Parboil green soybeans until almost tender yet still firm (10 minutes for frozen).

If using fresh baby corn spears, steam or parboil until tender; if canned, rinse with boiling water. Rinse green soybeans or corn in cold water and chop finely. You should have about ½ cup baby corn.

It is not necessary to peel or seed the hothouse (English) or Oriental cucumber.

Regular cucumber should be pared and seeded, but leave a few narrow strips of skin for color and texture. Julienne finely to yield ½ cup.

If you are using miso, dissolve it in ¼ cup warm water.

Put 3 tablespoons oil into a preheated pan over high. When the oil is hot, reduce heat to medium-high.

Add garlic and stir-fry a few seconds to release the aroma. Add pressed tofu and bean sauce or miso. Stir-fry briefly to mix.

Add 1½ cups water, 1 tablespoon soy sauce, and a ½ teaspoon sugar. Cook, stirring occasionally until the boil is reached.

Gradually stir in cornstarch mixture and cook, stirring, another minute or so until the consistency is like a light gravy, not too thick.

Test for salt, and add an extra tablespoon soy sauce if needed.

(at this point, if you like, you can heat noodles and/or green soybeans, baby corn, and bamboo shoot by combining with the sauce until just mixed.) Add ½ teaspoon sesame oil.

Remove from the stove. Pour sauce over noodles, and top with garnish in separate arrangement (garnish with just the cucumber if you have added soybeans or baby corn and bamboo shoot to the sauce).

Toss before serving.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 441g (15.6 oz)
Amount per Serving
Calories 60753% of calories from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 699mg 29%
Total Carbohydrate 16g 16%
Dietary Fiber 7g 28%
Sugars g
Protein 58g
Vitamin A 2% Vitamin C 7%
Calcium 46% Iron 56%
* based on a 2,000 calorie diet How is this calculated?


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