Noodles Diablo
This slurpy, spicy, fusion stir-fry is a Newsroom Cafe classic. Whipped up one serving at a time, Ã la minute, it shows Chef Eddies love of big flavors, generous portions and lots of heat. (If you prefer a milder flavor, use less chile sauce.) Look for preserved black beans in…
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This slurpy, spicy, fusion stir-fry is a Newsroom Cafe classic. Whipped up one serving at a time, Ã la minute, it shows Chef Eddies love of big flavors, generous portions and lots of heat. (If you prefer a milder flavor, use less chile sauce.) Look for preserved black beans in Asian markets.
Ingredients
- 2 cups bean sprouts (5 oz.)
- 2 cups broccoli florets
- 4 oz. whole wheat udon noodles
- 2 Tbs. extra virgin olive oil
- 1/2 tsp. roasted sesame oil
- 2 Tbs. preserved black beans
- 4 cloves garlic, minced
- 2 Tbs. finely chopped fresh ginger
- 1 medium onion, finely chopped
- 2 tsp. chile sauce
- 4 plum tomatoes, seeded and chopped
- 1 tsp. salt
- 3/4 cup dry white wine
- 1/2 cup vegetable broth
- 8 oz. smoked tofu, diced
- 2 tsp. black sesame seeds
Preparation
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.
Nutrition Information
- Calories 641
- Carbohydrate Content 70 g
- Cholesterol Content 0 mg
- Fat Content 25 g
- Fiber Content 9 g
- Protein Content 26 g
- Saturated Fat Content 3 g
- Sodium Content 238 mg
- Sugar Content 0 g