A touch of brown sugar added to the salty black bean-garlic sauce is what gives this noodle stir-fry its unmistakable Chinese takeout flavor. The recipe for vegetarian chow fun works equally well with slices of sirloin steak or boneless, skinless chicken breast or even pork tenderloin. Source: EatingWell Magazine, March/April 2011

EatingWell Test Kitchen
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Ingredients

Directions

  • Fill a large nonstick skillet with water and bring to a boil. Add noodles and cook, stirring frequently, until just tender, 4 to 6 minutes or according to package directions. Drain, rinse with cold water and transfer to a large bowl. Wipe the pan dry.

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  • Meanwhile, combine Shao Hsing (or sherry), black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside.

  • Heat 2 teaspoons oil in the pan over medium-high heat. Reduce heat to medium. Add ginger and cook, stirring, for 30 seconds. Add onion and cook, stirring, until softened, 1 to 3 minutes. Add vegetables and 1/4 cup water; cover and cook, stirring occasionally, until the vegetables are tender-crisp, 2 to 4 minutes. Transfer the vegetables to the bowl with the noodles. Wipe the pan dry.

  • Pat tofu dry and cut into 3/4-inch cubes. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the tofu and cook, stirring every 2 to 3 minutes, until golden brown, 6 to 8 minutes total. Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1 to 2 minutes.

  • Return the noodles and vegetables to the pan along with the remaining 1/4 cup water; cook, tossing to coat with the sauce, until heated through, about 2 minutes more.

Tips

Notes: Look for dried wide rice noodles, sometimes called “Pad Thai noodles” or “straight-cut,” in the Asian-food section at most supermarkets and natural-foods stores. Annie Chun's brand now makes brown rice noodles that are becoming more widely available. We like to use them in place of regular rice noodles because they have 4 grams of fiber per serving versus 0 grams in noodles made with white rice.

Shao Hsing, or Shaoxing, is a seasoned rice wine. It is available in most Asian specialty markets and in the Asian section of some larger supermarkets.

Sherry, a type of fortified wine originally from southern Spain, is an acceptable substitute. Don't use the “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, get dry sherry that's sold with other fortified wines at your wine or liquor store.

Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of most supermarkets or at Asian markets. Refrigerate for up to 1 year.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

393 calories; 10.6 g total fat; 711 mg sodium. 56.6 g carbohydrates; 13.3 g protein; Full Nutrition