INGREDIENTS

INSTRUCTIONS

GARLIC DRESSING
Bring 2 quarts of water to a boil, add the bean curd noodles, and blanch
for 1 minute. Drain in a colander and set aside.
Note: If you cannot find bean curd noodles like I couldn't, substitute 3/4
lb linguine, cooked in salted boiling water for 10-12 minutes according to
box directions and drained and use 1/2 lb extra-firm tofu that is
julienned.
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
for 1-1/2 minutes, until just tender. Add the bean sprouts (or carrots and
bell peppers) 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 room temperature.
NOTES : * The book says you can find these at any good oriental supermarket
or shop. I couldn't so I used linguine and some julienned bean curd.
Book note: 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.
Other book note: If bean curd noodles are unavailable, press very firm tofu
to remove excess water and cut into matchstick size shreds.
Recipe by: adapted from A Spoonful of Ginger by Nina Simonds, p. 200
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Jun 21, 1999,
converted by MM_Buster v2.0l.

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