The Gourmet Kitchem
  search by keyword / item #
Shop by Brand | Shop by Category | Special Values | Clearance | Customer Service
Everything a GOURMET chef could want
-- Bakeware
-- Barware
-- Coffee & Tea
-- Cook's Tools
-- Cookbooks
-- Cookware
-- Cutlery
-- Dinnerware
-- Drinkware
-- Flatware
-- Gift Baskets
-- Gourmet Foods
-- Home Keeping
-- Outdoors
-- Serveware
-- Small Appliances
-- Storage & Organization
-- Tableware
Fresh Flower Delivery
Gourmet Cooking Products
Check Best Sellers
Check Clearance Items
Check Top Brands
Check Free Recipes
Check Wine
Check Gift Ideas


Sign up to be notified about new products, sales & more.
       Free Super Saver Shipping on $99 or More

Peking Style Noodles with Bean Sauce and Mixed Garnish

Recipes > Beans And Grains > Peking Style Noodles With Bean Sauce And Mixed Garnish
Send to a Friend Send to a Friend

The Gourmet Kitchen offers an extensive recipe collection including Beans And Grains recipes. Use The Gourmet Kitchen and you'll never run out of recipe ideas again! Below is a recipe for Peking Style Noodles With Bean Sauce And Mixed Garnish...enjoy!


8 oz Noodles

-- (3-4 cups after cooking) 6 oz Plain pressed tofu

1/2 c Green soybeans

-- (frozen or fresh) -OR- 2 oz -Baby corn spears

1/2 c Bamboo shoot, diced finely

2 oz Cucumber

1 ts Garlic, minced

3 tb Chinese bean sauce; -OR-

4 tb -Dark miso

3 tb Vegetable oil

1 1/2 c Water

1 1/2 tb Soy sauce

1/2 ts Sugar

2 1/2 tb Cornstarch; dissolved in...

3 tb Water

1/2 ts Sesame oil

If you are cooking the noodles first, drain them, remove to a bowl or serving platter, and toss with 1/2 tablespoon sesame oil to prevent sticking (do not rinse in cold water as this reduces flavor). Crumble the pressed tofu coarsely to yield 1-1/2 cups. Parboil green soybeans till almost tender yet still firm (10 minutes for frozen). If using fresh baby corn spears, steam or parboil till tender; if canned, rinse with boiling water. Rinse green soybeans or corn in cold water and chop finely. You should have about 1/2 cup baby corn. It is not necessary to peel or seed the hothouse (English) or Oriental cucumber. Regular cucumber should be pared and seeded, but leave a few narrow strips of skin for color and texture. Julienne finely to yield 1/2 cup. If you are using miso, dissolve it in 1/4 cup warm water. Put 3 tablespoons oil into a preheated pan over high. When the oil is hot, reduce heat to medium-high. Add garlic and stir-fry a few seconds to release aroma. Add pressed tofu and bean sauce or miso. Stir-fry briefly to mix. Add 1-1/2 cups water, 1 tablepsoon soy sauce, and 1/2 teaspoon sugar. Cook, stirring occasionally, until the boil is reached. Gradually stir in cornstarch mixture and cook, stirring, another minute or so until the consistency is like a light gravy, not too thick. Test for salt, and add an extra tablespoon soy sauce if needed. (at this point, if you like, you can heat noodles and/or green soybeans, baby corn, and bamboo shoot by combining with the sauce until just mixed.) Add 1/2 teaspoon sesame oil. Remove from the stove. Pour sauce over noodles, and top with garnish in separate arrangement (garnish with just the cucumber if you have added soybeans or baby corn and bamboo shoot to the sauce). Toss before serving.

Verisign Secure Certificate
NexTag Seller
Cookware | About Us | Contact | Customer Service | Track an Order | Return Policy
Terms of Use | Privacy Policy | Site Map | Resources
We accept VISA, MasterCard, AMEX, Discover and PayPal

© The Gourmet Kitchen