Recipe Category: Sauce
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Ingredients
Makes 4 servings
- 12 ounces egg-free Chinese noodles or linguine
- 3 cups broccoli florets
- 1 teaspoon toasted sesame oil
- 1 tablespoon canola or grapeseed oil
- 1 medium red onion, thinly sliced
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons black bean sauce
- 3 tablespoons soy sauce
- 1 teaspoon Asian chili paste
- 1/2 cup water
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 1/4 cup chopped cashews, for garnish
Method
- Cook the noodles in a pot of boiling water until tender
- (Dried Chinese noodles take about 5minutes to cook; linguine takes about 10 minutes
- ) During the last few minutes of cooking time, add the broccoli florets to lightly cook
- Drain well, rinse with cold water and transfer the noodles and broccoli to a large bowl
- Toss with the sesame oil and set aside
- In a large skillet or wok, heat the canola oil over medium-high heat
- Add the onion and stir-fry until soft, about 5 minutes
- Add the garlic and ginger and stir-fry until fragrant, about 30 seconds
- Stir in the black bean paste, soy sauce, chili paste and water
- Simmer 30 seconds to blend flavors
- Add the cornstarch mixture and stir to thicken
- Add the cooked noodles and broccoli and toss to coat with sauce and heat through
- Transfer to a large serving bowl and sprinkle with cashews
- Serve immediately
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