Long Noodles Recipe With Salted Black Beans and Bok Choy

This mouthwatering Long Noodles Recipe with Salted Black Beans and Bok Choy Recipe will surely change the minds of vegan-food skeptics everywhere.


| April 26, 2013



Long Noodles

This recipe of long noodles is kicked up with pungent sauce of salted black beans, ginger, garlic, and soy sauce.

Photo Courtesy Da Capo Press

Kim O’Donnel knows meat eaters. In fact, she is one. As a voice for the Meatless Monday campaign, she’s been cooking up delicious you-won’t-miss-the-meat fare for the vegetarian-curious-but-vegan’s-too-crazy crowd. With a focus on holidays (or any celebration), the versatile recipes found in The Meat Lover’s Meatless Celebrations (Da Capo Books, 2012) ensure that eaters of all dietary stripes will leave the table satisfied. Cast aside those fears of cardboard tofurkey and gray starches. Instead, revel in dishes that inspire, surprise, and are so tasty, “meatless” is an afterthought (with allergy- and animal-free options, to boot). The excerpt below comes from the section, “Winter: Lunar New Year.”

Buy this book in the MOTHER EARTH NEWS store: The Meat Lover’s Meatless Celebrations.

Here’s more from the culinary wish list: Eat a bowl of long noodles and you’ll live a long life. I oblige with a decidedly homey albeit slurp-a-licious version, kicked up with pungent sauce of salted black beans, ginger, garlic and soy sauce. And because we all can use a few extra bills, I add plenty of bok choy, a symbol of money.

Long Noodles Recipe With Salted Black Beans and Bok Choy

12 ounces dried Chinese egg noodles or Italian spaghetti
3 tablespoons salted black beans, chopped finely
1/3 cup water
3 tablespoons Shaoxing rice wine or dry sherry
3 tablespoons soy sauce
3/4 teaspoon granulated sugar
1-1/2 teaspoons sesame oil
3 tablespoons neutral oil
1/3 cup minced shallot (2 to 3 bulbs)
1 tablespoon peeled and minced fresh ginger (a 2 by 1-inch hunk)
1 to 2 cloves garlic, minced
1/2 to 3/4 fresh chile pepper of choice, seeded and minced, to taste
4 to 5 cups bok choy that has been washed and dried thoroughly, then cut into1/2-inch pieces
1/4 cup minced scallions, root and dark tops removed
1/4 cup fresh cilantro leaves, chopped finely
Sesame seeds, for garnish

Tools: Wok or 12-inch-wide skillet

Kitchen Notes: Don’t worry if you can’t find the Chinese egg noodles; Italian spaghetti works as a great stand-in.





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