This vibrant stir-fry combines tender fresh Chinese noodles with a rich, savory sauce made from hoisin and bean paste. The dish is loaded with earthy dried Chinese mushrooms, crunchy bamboo shoots, and fresh bean sprouts for a delightful mix of textures. A touch of chili paste adds a gentle warmth, while the sweetness of the hoisin balances the salty soy elements. It’s a quick, satisfying weeknight meal that brings bold Asian-inspired flavors to your table without requiring hard-to-find ingredients. Perfect for a hearty dinner served hot from the wok.
Fried Tofu Sauce
Description
This vibrant stir-fry combines tender fresh Chinese noodles with a rich, savory sauce made from hoisin and bean paste. The dish is loaded with earthy dried Chinese mushrooms, crunchy bamboo shoots, and fresh bean sprouts for a delightful mix of textures. A touch of chili paste adds a gentle warmth, while the sweetness of the hoisin balances the salty soy elements. It is a quick, satisfying weeknight meal that brings bold Asian-inspired flavors to your table without requiring hard-to-find ingredients.Ingredients
Directions
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Soak the dried Chinese mushrooms in 1 1/4 cups of hot water for 30 minutes until softened.
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While mushrooms soak, bring a large pot of water to a boil. Cook the fresh Chinese noodles for 3 minutes, then drain and toss with 1 tablespoon of peanut oil to prevent sticking. Set aside.
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Remove mushrooms from soaking water. Trim and discard the tough stems, then coarsely chop the caps. Strain the soaking liquid and reserve 1/2 cup for the sauce.
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In a small bowl, combine the reserved mushroom liquid, hoisin sauce, bean sauce, rice wine (or sherry), soy sauce, sugar, and chili paste. Stir well until the sugar is dissolved. Set aside.
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In a separate small bowl, dissolve the cornstarch in 2 tablespoons of cold water. Set aside.
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Place a wok or large skillet over medium-high heat. When the pan is hot and just beginning to smoke, add the remaining 3 tablespoons of peanut oil.
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Add the chopped mushrooms, red bell pepper, bamboo shoots, and bean sprouts to the wok. Stir-fry for about 2 minutes until vegetables are crisp-tender.
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Give the sauce mixture a quick stir and pour it into the wok. Continue to stir-fry for about 30 seconds until the sauce comes to a boil.
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Stir the cornstarch slurry again and add it to the wok. Stir continuously until the sauce thickens, about 1 minute.
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Add the cooked noodles to the wok. Toss everything together until the noodles are coated in sauce and heated through, about 2 minutes.
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Transfer to a serving platter and sprinkle with the sliced scallion. Serve immediately.
Nutrition Facts
- Amount Per Serving
- Calories 2274.2kcal
- % Daily Value *
- Total Fat 78.1g121%
- Saturated Fat 31.8g159%
- Cholesterol 16.9mg6%
- Sodium 2145.1mg90%
- Total Carbohydrate 377.5g126%
- Dietary Fiber 14.6g59%
- Sugars 194.5g
- Protein 27.7g56%
* 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
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to refresh the noodles.
Substitutions: If you cannot find fresh Chinese noodles, substitute with angel hair pasta or rice noodles. For a gluten-free version, use tamari instead of soy sauce and ensure your hoisin and bean sauces are certified gluten-free.
Variations: Add sliced beef, chicken, or shrimp to the wok along with the vegetables for a heartier meal. You can also add other vegetables like broccoli florets or snap peas.
Tip: To ensure the wok gets hot enough for proper stir-frying, preheat it empty for a minute before adding oil. This helps prevent the food from sticking and gives the vegetables a nice sear.
