This Peking Style Noodles dish is a vibrant and satisfying meal that captures the essence of Chinese home cooking. The star of the show is the rich, savory bean sauce, which coats the noodles and tender-crisp vegetables beautifully. Crumbled tofu adds a delightful texture and protein, while fresh baby corn and bamboo shoots provide a satisfying crunch. It’s a quick, flavorful option perfect for a weeknight dinner or a light lunch. The balance of salty, sweet, and earthy notes makes every bite comforting yet exciting. Simple to prepare with pantry staples, this recipe delivers restaurant-quality taste without the fuss.
Peking Style Noodles With Bean Sauce & Mixed
Description
This Peking Style Noodles dish is a vibrant and satisfying meal that captures the essence of Chinese home cooking. The star of the show is the rich, savory bean sauce, which coats the noodles and tender-crisp vegetables beautifully. Crumbled tofu adds a delightful texture and protein, while fresh baby corn and bamboo shoots provide a satisfying crunch. It&# 226;ÂÂs a quick, flavorful option perfect for a weeknight dinner or a light lunch. The balance of salty, sweet, and earthy notes makes every bite comforting yet exciting. Simple to prepare with pantry staples, this recipe delivers restaurant-quality taste without the fuss.Ingredients
Directions
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Bring a large pot of water to a boil. Cook the noodles according to package instructions until al dente.
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Drain the noodles well and transfer them to a serving bowl or platter.
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Toss the drained noodles with 1/2 tablespoon of sesame oil to prevent them from sticking together.
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Crumble the 6 oz of plain pressed tofu coarsely into a bowl.
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Heat 3 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
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Add the minced garlic and stir-fry for about 30 seconds until fragrant.
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Add the crumbled tofu, green soybeans (or baby corn), and diced bamboo shoots to the wok.
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Stir-fry the vegetables and tofu for 3-4 minutes until heated through and slightly browned.
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In a small bowl, mix the Chinese bean sauce (or dark miso), soy sauce, sugar, and 1 1/2 cups of water.
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Stir in the cornstarch dissolved in 3 tablespoons of water to the sauce mixture.
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Pour the sauce mixture into the wok with the vegetables and tofu.
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Simmer for 2-3 minutes, stirring constantly, until the sauce thickens and coats the ingredients evenly.
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Pour the hot sauce and vegetable mixture over the prepared noodles.
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Toss everything together gently until the noodles are evenly coated with the sauce.
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Serve immediately while hot.
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 noodles in cold water after cooking, as this can reduce the flavor and make the noodles less sticky for the sauce.
If you cannot find Chinese bean sauce, dark miso paste is a suitable alternative. Adjust the amount of soy sauce to taste if using miso, as it can be saltier.
For extra crunch, you can add thinly sliced cucumbers to the dish just before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water to refresh the noodles.
