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Name: Spicy Garlic Bean Curd Noodles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 ts Canola oil; or corn oil; 1 1/2 Leeks; cleaned ends trimmed; 1/2 c Soy sauce; 1 ts Toasted sesame oil; 1 ts Hot chile paste; (optional); 2 1/2 ts Sugar; 2 tb Rice wine; or sake; 5 1/2 tb Rice wine; or sake; 3 c Bean sprouts; rinsed and; 1 lb Bean curd noodles; 2 1/2 tb Garlic minced; 2 tb Sesame seeds

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INGREDIENTS

1 ts Canola oil; or corn oil
1 1/2 Leeks; cleaned ends trimmed
1/2 c Soy sauce
1 ts Toasted sesame oil
1 ts Hot chile paste; (optional)
2 1/2 ts Sugar
2 tb Rice wine; or sake
5 1/2 tb Rice wine; or sake
3 c Bean sprouts; rinsed and
GARLIC DRESSING
1 lb Bean curd noodles
2 1/2 tb Garlic ; minced
2 tb Sesame seeds

Servings

INSTRUCTIONS

Bring 2 quarts water to a boil, add the bean curd noodles, and blanch for 1 minute. Drain in a colander and set aside. Toast the sesame seeds until golden in a dry frying pan over medium-low heat for 15 minutes, tossing occasionally. Set aside. Heat a wok or heavy skillet until hot, add the oils, and heat until hot. Add the hot chile paste and stir about 10 seconds, then add the leeks and toss to coat them. Add the rice wine or sake and stir-fry over high heat about 1 1/2 minutes, until just tender. Add the bean sprouts and toss lightly for 30 seconds. Add the premixed Garlic Dressing and the bean curd noodles. Toss lightly over high heat until heated through. Remove and spoon onto a platter. Sprinkle the sesame seeds over the top. Serve hot or at room temperature. NOTES : When customers walk into a traditional Chinese restaurant in Asia, small dishes are always served to nibble on as you contemplate the menu. This is such a dish. Fresh bean curd noodles are usually sold at Asian markets. If they are unavailable, press very firm tofu to remove excess water and cut into matchstick-size shreds. Tofu is extraordinarily versatile, and in noodle form it provides a wonderful staple for different foods and dressings. Since tofu is coolish in nature, it is not unusual for it to be cooked with pungent seasonings, such as garlic and hot chiles to provide balance. Recipe by: A Spoonful of Ginger, Nina Simonds Posted to EAT-LF Digest by "Ellen C." on Jul 12, 1999,

NOTES

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Spicy Garlic Bean Curd Noodles

1 ts Canola oil; or corn oil
1 1/2 Leeks; cleaned ends trimmed
1/2 c Soy sauce
1 ts Toasted sesame oil
1 ts Hot chile paste; (optional)
2 1/2 ts Sugar
2 tb Rice wine; or sake
5 1/2 tb Rice wine; or sake
3 c Bean sprouts; rinsed and
 GARLIC DRESSING
1 lb Bean curd noodles
2 1/2 tb Garlic minced
2 tb Sesame seeds

Bring 2 quarts water to a boil, add the bean curd noodles, and blanch for 1  minute. Drain in a colander and set aside.    Toast the sesame seeds until golden in a dry frying pan over medium-low  heat for 15 minutes, tossing occasionally. Set aside. Heat a wok or heavy  skillet until hot, add the oils, and heat until hot. Add the hot chile  paste and stir about 10 seconds, then add the leeks and toss to coat them.  Add the rice wine or sake and stir-fry over high heat about 1 1/2 minutes,  until just tender. Add the bean sprouts and toss lightly for 30 seconds.    Add the premixed Garlic Dressing and the bean curd noodles. Toss lightly  over high heat until heated through.    Remove and spoon onto a platter. Sprinkle the sesame seeds over the top.  Serve hot or at room temperature.    NOTES : When customers walk into a traditional Chinese restaurant in Asia,  small dishes are always served to nibble on as you contemplate the menu.  This is such a dish. Fresh bean curd noodles are usually sold at Asian  markets. If they are unavailable, press very firm tofu to remove excess  water and cut into matchstick-size shreds. Tofu is extraordinarily  versatile, and in noodle form it provides a wonderful staple for different  foods and dressings. Since tofu is coolish in nature, it is not unusual for  it to be cooked with pungent seasonings, such as garlic and hot chiles to  provide balance.    Recipe by: A Spoonful of Ginger, Nina Simonds    Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jul 12,  1999,

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Nutrition

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Serving Size: 1 Serving (96g)
Recipe Makes: 6 servings

Calories: 338
Calories from Fat: 41 (12%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 2g
Cholesterol 0mg		0 %
Sodium 343.8mg		12 %
Potassium 59.6mg		2 %
Total Carbohydrate 72.2g		21 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 71g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 338

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