Peking Style Noodles With Bean Sauce & Mixed Vegetables

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Servings: 2 Difficulty: Intermediate
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A savory, umami-rich noodle dish featuring pressed tofu and crisp vegetables in a glossy bean sauce.
Peking Style Noodles With Bean Sauce & Mixe recipe image
Peking Style Noodles With Bean Sauce & Mixe recipe image
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Peking Style Noodles With Bean Sauce & Mixed Vegetables

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 1080.0

Description

This Peking-style noodle dish is a comforting and hearty meal that brings the deep, savory flavors of Chinese cuisine to your home kitchen. The star of the show is the rich bean sauce, which coats the noodles and tender pressed tofu in a glossy, aromatic glaze. Crisp green soybeans, baby corn, and bamboo shoots add wonderful textural contrast and freshness, while cucumber provides a refreshing crunch. Perfect for a quick weeknight dinner or a satisfying vegan lunch, this dish is simple to prepare yet delivers complex, restaurant-quality taste. It pairs beautifully with steamed rice or a light side salad.

Ingredients

Directions

  1. Cook the noodles according to package directions until al dente. Drain well and toss immediately with 1/2 teaspoon of sesame oil to prevent sticking. Do not rinse with cold water.
  2. Crumble the pressed tofu coarsely into a bowl. Set aside.
  3. Dice the cucumber into small, bite-sized pieces. If using baby corn, slice them thinly if large.
  4. In a small bowl, whisk together the Chinese bean sauce (or miso), soy sauce, sugar, and 1 1/2 cups of water until smooth. Set aside.
  5. Heat a wok or large skillet over medium-high heat. Add 2 tablespoons of vegetable oil.
  6. Add the crumbled tofu to the hot oil and stir-fry for 3-4 minutes until lightly browned and slightly crispy. Remove tofu from the wok and set aside.
  7. Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and stir-fry for 30 seconds until fragrant.
  8. Add the green soybeans (or baby corn), bamboo shoots, and cucumber. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
  9. Pour the bean sauce mixture into the wok. Stir well and bring to a simmer.
  10. Stir in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
  11. Return the browned tofu to the wok. Toss everything together until the tofu and vegetables are evenly coated in the sauce.
  12. Plate the noodles and top generously with the tofu and vegetable mixture. Drizzle with remaining 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 168.0mg57%
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 cooked noodles in cold water, as this removes surface starch needed for the sauce to adhere and can dull the flavor.

If you cannot find Chinese bean sauce, dark miso paste is an excellent substitute, though it may be saltier; adjust soy sauce accordingly.

For a crispier tofu, press it for at least 30 minutes before crumbling to remove excess moisture.

You can substitute other vegetables like sliced mushrooms, bell peppers, or bok choy for seasonal variety.

Keywords: peking noodles, bean sauce, tofu stir fry, vegan chinese, miso noodles, soybean recipe, bamboo shoots, quick dinner, asian noodles, vegetarian meal, garlic sauce, sesame oil, stir fry vegetables, easy tofu, umami sauce, chinese cuisine, noodle bowl, plant based
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