Name: Noodles Diablo
Ingredients: 1/2 tb Olive oil; 1/2 tb Toasted sesame oil; 1 tb Minced garlic; 1/2 tb Grated fresh gingerroot; 3 tb Dry Chinese black beans; 1 lb Chinese red chile paste; 1/4 c Diced tomatoes; 1 c Cubed extra-firm smoked tofu; 1 c Chopped mixed greens; (such as red chard; beet greens,; ; spinach); 1/4 c Dry white wine; 1 c Trimmed broccoli florets; 2 c Cooked udon noodles; Blanched bean sprouts for garnish; Sesame seeds for garnish

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegan	Vegtime4	2	servings

INGREDIENTS

1/2	tb	Olive oil
1/2	tb	Toasted sesame oil
1	tb	Minced garlic
1/2	tb	Grated fresh gingerroot
3	tb	Dry Chinese black beans
1	lb	Chinese red chile paste
1/4	c	Diced tomatoes
1	c	Cubed extra-firm smoked tofu
1	c	Chopped mixed greens
		(such as red chard; beet greens,
		; spinach)
1/4	c	Dry white wine
1	c	Trimmed broccoli florets
2	c	Cooked udon noodles
		Blanched bean sprouts for garnish
		Sesame seeds for garnish

INSTRUCTIONS

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@ix.netcom.com> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 102
Converted by MM_Buster v2.0l.

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