Chao Fen with Mixed Vegetables and Black Bean Sauce

Known as chow fun on most Chinese restaurant menus across America, chao fen typically refers to a mix of cooked wide rice noodles that are stir-fried with vegetables or tofu. Try to use the widest flat noodles you can find—1⁄8 to 1⁄4 inch is ideal. Fresh or dried rice sticks, usually a bit wider than the standard stir-fry or linguine-style variety, will suffice. Packaged fresh Asian stir-fry vegetables and packaged fried tofu, available in Asian markets, make quick work of this delicious dish. Packaged baked tofu can replace the fried variety, if desired; alternatively, omit the tofu entirely.

MAKES 4 TO 5 SERVINGS

2 tablespoons black bean sauce with garlic

2 tablespoons Shaoxing rice wine, dry sherry, sake, or dry white wine

2 tablespoons reduced-sodium soy sauce

2 tablespoons light brown sugar

1 tablespoon Chinese black vinegar or balsamic vinegar

3 teaspoons toasted (dark) sesame oil

1 teaspoon Chinese chili paste, or to taste (optional)

1 tablespoon peanut oil

4 scallions, white and green parts, thinly sliced

1 tablespoon chopped fresh ginger

3 cloves garlic, finely chopped

1 (12-ounce) bag fresh Asian stir-fry vegetables (about 51⁄2 cups)

1⁄2 cup low-sodium vegetable broth

8 ounces fried tofu, cut into 1⁄2-inch cubes

8 ounces fresh or dried wide flat rice noodles, preferably 1⁄8 to 1⁄4 inch in width, cooked according to package directions until just al dente, drained, and rinsed under cold running water until cool, well drained

1⁄2 cup chopped fresh cilantro

In a small bowl, combine the black bean sauce, rice wine, soy sauce, brown sugar, vinegar, 1 teaspoon of sesame oil, and chili paste, if using; set aside.

In a wok or large nonstick skillet with a lid, heat the peanut oil over medium-high heat. Add half the scallions, ginger, and garlic and cook, stirring constantly, 1 minute. Add the stir-fry vegetables and broth, stirring to combine. Reduce the heat to medium, cover, and cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Add the reserved black bean sauce mixture and cook, stirring, 30 seconds. Add the tofu and cook, stirring, 1 minute. Add the noodles and cook, tossing and stirring often with a wide spatula, until heated through, about 2 more minutes. Add the remaining scallions, cilantro, and remaining 2 teaspoons of sesame oil; cook, tossing, 30 seconds. Serve at once.

{PER SERVING} Calories 399 • Protein 10g • Total Fat 10g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 67g • Dietary Fiber 5g • Sodium 488mg

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