Noodles Diablo

Recipe Ingredients

2 cups	320g / 11oz	Bean sprouts - (5 oz)
2 cups	292g / 10oz	Broccoli florets
4 oz	113g	Whole-wheat udon noodles
2 tablespoons	30ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Roasted sesame oil
2 tablespoons	30ml	Preserved black beans
		= (available in Asian markets)
4		Garlic cloves - minced
2 tablespoons	30ml	Finely-chopped fresh ginger
1 tablespoon	15ml	Onion - finely chopped (medium)
2 teaspoons	10ml	Chile sauce
4		Plum tomatoes - seeded, chopped
1 teaspoon	5ml	Salt
3/4 cup	177ml	Dry white wine
1/2 cup	118ml	Vegetable broth
8 oz	227g	Smoked tofu - diced
2 teaspoons	10ml	Black sesame seeds

Recipe Instructions

Bring large pot of water to a boil. Place bean sprouts in colander. Plunge them into boiling water for 10 seconds, then run cold water over them until chilled, so they remain crisp. Add broccoli to same pot and boil 3 minutes, then transfer with a slotted spoon to bowl of cold water.

In same pot, cook udon, according to package instructions, about 8 minutes. Rinse noodles under cold water and set aside. This can all be done up to 8 hours ahead. If so, store beans sprouts, broccoli and udon separately, tightly covered in refrigerator.

In large, nonstick skillet, heat both oils over medium-high heat. Stir-fry beans, garlic, ginger, onion and chile sauce until onion softens, 3 minutes. Add tomatoes and salt and cook until tomatoes soften, stirring often, about 3 minutes. Pour in wine and broth. Boil vigorously until liquid reduces by a third, 2 to 3 minutes. Add tofu, udon and broccoli, stir-frying until just heated through, about 2 minutes.

Divide noodles between 2 or 3 large shallow bowls. Top each with bean sprouts and sesame seeds and serve.

This recipe yields 2 to 3 servings.

Per Serving: 641 Cal; 26g Prot; 25g Total Fat (3 Sat. Fat); 70g Carb.; 0mg Chol; 238mg Sod.; 9g Fiber.

Source:
Vegetarian Times, April 2002

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