Beijing Noodles

Name: Beijing Noodles
Yield: serves 4 to 6
Ingredients: 1/2 ounce dried shiitake mushrooms (5 to 8 caps); 1 1/2 cups boiling water; 1 cake firm tofu (about 16 ounces); 12 ounces moonlight mushrooms; 2 large garlic cloves; 1 large onion; 1 tablespoon vegetable oil; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 3/4 cup Chinese sweet bean sauce (6-ounce can); 3 tablespoons white or cider vinegar; 1 pound linguine or Chinese wheat noodles; Grated carrots; Chopped tomatoes; Mung bean sprouts; Shredded cabbage; Peeled, seeded, and diced cucumbers; A few sliced scallions

December 9, 2011

Here’s a meatless variation of a classic northern Chinese noodle dish. We love the contrast between the hot, saucy noodles and the cold, crunchy raw vegetable toppings. The sauce will keep in the refrigerator for 3 or 4 days, so you can make the sauce and prepare the toppings ahead of time and then cook the noodles when you’re ready to eat.

Recipe notes

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