Zha Jiang Noodles
The name of this flavor-drenched dish aptly translates to "fried sauce noodles." A pork- and tofu-flecked sauce gets its savory powers from three layers of distinctive soy condiments. Tossed with thick wheat noodles, the result is satisfying and quite comforting.
Tips: Black bean paste or sauce is a salty and slightly sweet condiment made from fermented black beans. It adds funky, pungent flavor.
Shaoxing is a seasoned rice wine used for cooking. Dry sherry can be used in its place.
Dark soy sauce (sometimes called black soy sauce) is thicker than regular soy sauce, with a touch of sweetness. Thick soy sauce is similar, but gets a stickier texture and its sweetness from molasses. In a pinch combine equal parts regular soy sauce and molasses as an alternate for either.
Pressed tofu has been presqueezed to remove moisture. Baked tofu, which can be used as a substitute, has a similarly chewy texture and is easier to find. Look for it either with other tofu products or in the produce department.
Shanghai-style noodles are thick and chewy wheat noodles. If you can't find them, fresh Japanese udon noodles would work in their place.
2 starch, 1 fat, 1 lean protein, 1/2 medium-fat protein, 1/2 vegetable