Noodles diablo

Yield: 2 servings

Measure Ingredient
½ tablespoon Olive oil
½ tablespoon Toasted sesame oil
1 tablespoon Minced garlic
½ tablespoon Grated fresh gingerroot
3 tablespoons Dry Chinese black beans
1 pounds Chinese red chile paste
¼ cup Diced tomatoes
1 cup Cubed extra-firm smoked tofu
1 cup Chopped mixed greens
(such as red chard; beet greens,
; spinach)
¼ cup Dry white wine
1 cup Trimmed broccoli florets
2 cups Cooked udon noodles
Blanched bean sprouts for garnish
Sesame seeds for garnish

2 SERVINGS VEGAN

Heat large skillet until hot. Add both oils and swirl to coat pan. Add garlic, ginger, chile paste and black beans. Cook 1 minute over high heat.

Add wine and stir to remove brown bits off pan (deglaze). Add tomatoes and tofu and stir-fry 30 seconds. Add greens, stir-fry 1 minute. Add broccoli, stir-fry 1 minute. Add udon noodles and cook, tossing often just until heated through. Transfer to serving bowl and garnish with bean sprouts and sesame seeds.

PER SERVING: 275 CAL.; 17G PROT.; 11G TOTAL FAT (1G SAT. FAT); 32G CARB.; 0 CHOL.; 397MG SOD.;5G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Feb 17, 1999.

Recipe by: Vegetarian Times Magazine, May 1998, page 102 Converted by MM_Buster v2.0l.

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