Chinese Noodles & Broccoli with Spicy Black Bean Sauce

Found in the Asian Noodles sub-section of the Pasta and Noodles chapter, "Chinese Noodles & Broccoli With Spicy Black Bean Sauce" (page 239) is fast, easy, and delicious (as the head notes say!). A few simple ingredients combine in a complimentary manner for a satisfying one-plate meal, ready to sit down to in under thirty minutes. It's probably the black bean sauce that gives this dish that certain je ne sais quoi, or maybe it's that magical combination of ginger, garlic, soy sauce, and hot Asian chili paste that is so irresistible. The recipe suggests using egg-free Chinese noodles or linguine, so I used Eden brand whole grain udon noodles, a perfect fit in this recipe. I skipped the step that calls for tossing the cooked noodles in sesame oil; instead I just rinsed them well to prevent sticking. I added the chopped cashews at the table to keep them crunchy, since I new I would have leftovers to serve the next day.

 

"Keeping it McDougall Friendly" checklist:

ü     Omit the sesame oil for coating the cooked noodles; rinse the cooked noodles in cool water instead.

ü     Omit the canola oil when stir-frying the veggies, and use a bit of sherry, water, or broth instead, and/or a nonstick wok or skillet.

ü     Use whole grain noodles, such as the Eden brand 100% whole grain udon.