Name: Spicy Garlic Bean Curd Noodles
Ingredients: 1 lb Bean curd noodles; 2 tb Sesame seeds; 1 ts Canola oil; or corn oil; 1 ts Toasted sesame oil; 1 ts Hot chile paste; (optional); 1 1/2 Leeks; cleaned ends trimmed and cut into thin shreds 2 inches long (about 3 to 4 cups); 2 tb Rice wine; or sake; 3 c Bean sprouts; rinsed and drained; 1/2 c Soy sauce; 5 1/2 tb Rice wine; or sake; 2 1/2 tb Minced garlic; 2 1/2 ts Sugar

Interior decorators tell us that the items on a coffee table reveal the personality of the family. With this thought in mind, in our home my wife and I have open Bibles on our coffee tables in the living and family rooms so that all visitors will know that the Word of God shapes the personality of our home. Remembering that children become readers by picking up books around the house and seeing their parents reading, we also keep Christian books we are reading next to the Bible on the coffee table.

David McKenna

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegan	Oriental, Pasta, Tofu, Vegan, Vegetables	6	servings

INGREDIENTS

1	lb	Bean curd noodles
2	tb	Sesame seeds
1	ts	Canola oil; or corn oil
1	ts	Toasted sesame oil
1	ts	Hot chile paste; (optional)
1 1/2		Leeks; cleaned ends trimmed and cut into thin shreds 2 inches long (about 3 to 4 cups)
2	tb	Rice wine; or sake
3	c	Bean sprouts; rinsed and drained
1/2	c	Soy sauce
5 1/2	tb	Rice wine; or sake
2 1/2	tb	Minced garlic
2 1/2	ts	Sugar

INSTRUCTIONS

GARLIC DRESSING
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, converted by MM_Buster v2.0l.

A Message from our Provider:

“What’s missing in the name ‘JES S’? U!”