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Brown Rice Spaghetti with Chinese Bean Sauce
Photo by: Michael Visser |
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| General Category : Main Course |
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| Food Group : Vegetables, Beans and Legumes, Pasta, Tofu |
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| Cuisine Type : Chinese |
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| Preparation Method : Stir-fry |
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| In China, where this type of sauce is made from a sweet bean sauce prepared from fermented bread and soy beans, the noodles definitely would be white wheat noodles. For the goodness of whole grain, we use brown rice spaghetti, which keeps a nice tender but firm texture without the heavy taste of whole wheat noodles. You can buy fresh soy beans, known as edamame in Japanese, frozen in the pods or shelled at supermarkets; some brands come already cooked. |
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Ingredients
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2 cups (500 mL) bean sprouts |
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1 lb (500 g) brown rice spaghetti |
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1 cup (250 mL) cooked fresh soy beans (edamame), shelled |
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1 field or half English cucumber, seeded and julienned |
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Sauce: |
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1 bunch green onions |
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2 tbsp (30 mL) peanut or vegetable oil |
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4 cloves garlic, minced |
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1 to 3 tsp (5 to 15 mL) minced hot peppers |
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1/4 tsp (1 mL) white pepper |
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1/4 cup (60 mL) black bean and garlic sauce |
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3 tbsp (45 mL) hoisin sauce |
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1 pkg (350 g) extra-firm tofu, finely diced |
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4 tsp (20 mL) rice vinegar |
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2 tsp (10 mL) sesame oil |
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Preparation
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Sauce: Separate white and green parts of onions; slice finely and set aside.
Heat oil in wok or skillet over medium-high heat; stir-fry white parts of onions, garlic, hot peppers and white pepper until garlic is golden, about 30 seconds. Add black bean and hoisin sauces; stir-fry for 1 minute. Add tofu; stir-fry for 3 minutes. Stir in vinegar and ½ cup (125 mL) water; stir-fry until thickened, 2 to 3 minutes. Stir in green parts of onions. Remove from heat and stir in sesame oil. Set aside.
Bring large pot of water to boil. Remove root ends of bean sprouts, if desired. Place in colander and blanch for 5 seconds; rinse under cold water and drain. Boil spaghetti until tender but firm, according to package instructions. Rinse under hot water. Transfer to serving platter or 4 bowls. Top with sauce. Top with bean sprouts, soy beans and cucumber.
Makes 4 to 6 servings.
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More Information
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| Tip: In hotter weather, rinse the noodles in cold water and serve the dish cool. |
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Nutritional information
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| Per each of 6 servings: about 517 cal, 21 g pro, 16 g total fat (2 g sat. fat), 76 g carb, 7 g fibre, 0 mg chol, 326 mg sodium. % RDI: 19% calcium, 29% iron, 3% vit A, 25% vit C, 43% folate. |
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Source
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Homemakers Magazine: October 2004
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