This vibrant Peking-style noodle dish delivers a perfect balance of textures and flavors. The base consists of tender noodles tossed with sesame oil to keep them separate and flavorful. The star of the dish is a rich, savory sauce made from Chinese bean sauce, garlic, and a touch of sweetness, thickened to coat every bite. Crumbled tofu provides a hearty protein element, absorbing the sauce beautifully, while a mix of green soybeans, baby corn, bamboo shoots, and cucumber adds refreshing crunch. It’s a quick, satisfying vegan meal that feels like a restaurant-quality takeout experience but comes together in minutes at home. Ideal for busy weeknights or a light yet filling lunch.
Peking Style Noodles With Bean Sauce And Mixed Garnish
Description
This vibrant Peking-style noodle dish delivers a perfect balance of textures and flavors. The base consists of tender noodles tossed with sesame oil to keep them separate and flavorful. The star of the dish is a rich, savory sauce made from Chinese bean sauce, garlic, and a touch of sweetness, thickened to coat every bite. Crumbled tofu provides a hearty protein element, absorbing the sauce beautifully, while a mix of green soybeans, baby corn, bamboo shoots, and cucumber adds refreshing crunch. It's a quick, satisfying vegan meal that feels like a restaurant-quality takeout experience but comes together in minutes at home. Ideal for busy weeknights or a light yet filling lunch.Ingredients
Directions
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Cook the noodles according to package instructions until tender. Drain well and transfer to a serving platter or bowl.
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Toss the drained noodles with 1/2 teaspoon of sesame oil to prevent sticking. Do not rinse with cold water to preserve flavor.
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Crumble the pressed tofu coarsely into a bowl.
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Heat vegetable oil in a wok or large skillet over medium-high heat.
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Add the minced garlic and stir-fry for 30 seconds until fragrant.
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Add the green soybeans (or baby corn) and bamboo shoots. Stir-fry for 2-3 minutes until heated through.
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Add the water, Chinese bean sauce (or dark miso), soy sauce, and sugar to the wok. Stir to combine.
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Bring the sauce to a simmer. Slowly pour in the cornstarch mixture while stirring constantly to thicken the sauce.
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Add the crumbled tofu to the sauce and cook for 2 minutes until heated through and coated.
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Pour the hot sauce and tofu mixture over the prepared noodles.
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Garnish with diced cucumber and a final drizzle of sesame oil if desired. Serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1080.0kcal
- % Daily Value *
- Total Fat 50.4g78%
- Saturated Fat 8.8g45%
- Cholesterol 0.0mg0%
- Sodium 4512.0mg188%
- Total Carbohydrate 130.4g44%
- Dietary Fiber 8.8g36%
- Sugars 4.0g
- Protein 44.0g88%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not rinse the noodles in cold water after cooking; this removes starch that helps the sauce adhere and reduces overall flavor.
If using frozen green soybeans, ensure they are thawed and drained before adding to the stir-fry.
For a richer flavor, use dark miso paste instead of Chinese bean sauce, but reduce the added soy sauce slightly as miso is saltier.
Cucumber should be added raw at the end or as a garnish to maintain its crisp texture and fresh crunch against the hot noodles.
