Noodles Diablo

Noodles Diablo

2 cups bean sprouts
2 cups broccoli florets
4 oz. whole wheat udon noodles
1 tbsp. extra virgin olive oil
1/2 tsp. roasted sesame oil
2 tbsp. black beans
4 cloves garlic, minced
2 tbsp. finely chopped 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
2 tsp. black sesame seeds

1. Bring large pot of water to boil. Place sprouts in colander and plunge 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 slotted spoon to bowl of cold water. In same pot, cook udon (about 8 minutes). Rinse noodles under cold water and set aside.

1. In large, non-stick pan, heat both oils over medium high heat. Stir fry beans, garlic, ginger, onion and chili sauce unti onion softens. Pour in wine and broth. Boil until liquid reduces by about a third, then add the tofu, udon and broccoli, stir frying until heated through. Top with sprouts and sesame seeds and serve.

(courtesy Maya)