Ma Po Noodles
Ingredients
1/2 cup vegetable broth
1/3 cup hoisin sauce
1 tablespoon rice wine vinegar
1/3 cup ketchup
1/2 teaspoon hot pepper sauce
1 lb. Chinese egg noodles
1 tablespoon sesame oil
1 tablespoon canola oil
3 cloves garlic, minced
1 lb. tofu, firm, cubed
2 cups mung bean sprouts
1 tablespoon arrowroot powder
2 scallions
Instructions
In a small bowl, combine broth, hoisins sauce, vinegar, ketchup and hot pepper sauce. Set aside. Cook noodles in boiling water until tender but firm. Drain, rinse under cold water and toss with sesame oil and place on serving platter. Heat vegetable oil in skillet or wok. Add garlic and cook until fragrant. Add tofu and stir fry for 2 minutes. Stir in reserved sauce and cook for 1 minute. Add mung sprouts and cook for 1 minute. Stir arrowroot into 2 Tbsp. water until dissolved. Stir into tofu mixture until mixture thickens. Pour over noodles and garnish with chopped scallions.