---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Vegetarian, Vegan, Chinese
       Yield: 2 servings
       8 oz Noodles
            -- (3-4 cups after cooking)
       6 oz Plain pressed tofu
     1/2 c  Green soybeans
            -- (frozen or fresh)  -OR-
       2 oz -Baby corn spears
     1/2 c  Bamboo shoot, diced finely
       2 oz Cucumber
       1 ts Garlic, minced
       3 tb Chinese bean sauce; -OR-
       4 tb -Dark miso
       3 tb Vegetable oil
   1 1/2 c  Water
   1 1/2 tb Soy sauce
     1/2 ts Sugar
   2 1/2 tb Cornstarch; dissolved in...
       3 tb Water
     1/2 ts Sesame oil
   If you are cooking the noodles first, drain them,
   remove to a bowl or serving platter, and toss with 1/2
   tablespoon sesame oil to prevent sticking (do not
   rinse in cold water as this reduces flavor).
   Crumble the pressed tofu coarsely to yield 1-1/2 cups.
   Parboil green soybeans till almost tender yet still
   firm (10 minutes for frozen).  If using fresh baby
   corn spears, steam or parboil till tender; if canned,
   rinse with boiling water.  Rinse green soybeans or
   corn in cold water and chop finely.  You should have
   about 1/2 cup baby corn.
   It is not necessary to peel or seed the hothouse
   (English) or Oriental cucumber.  Regular cucumber
   should be pared and seeded, but leave a few narrow
   strips of skin for color and texture.  Julienne finely
   to yield 1/2 cup.
   If you are using miso, dissolve it in 1/4 cup warm
   Put 3 tablespoons oil into a preheated pan over high.
   When the oil is hot, reduce heat to medium-high.  Add
   garlic and stir-fry a few seconds to release aroma.
   Add pressed tofu and bean sauce or miso. Stir-fry
   briefly to mix.  Add 1-1/2 cups water, 1 tablepsoon
   soy sauce, and 1/2 teaspoon sugar.  Cook, stirring
   occasionally, until the boil is reached. Gradually
   stir in cornstarch mixture and cook, stirring, another
   minute or so until the consistency is like a light
   gravy, not too thick. Test for salt, and add an extra
   tablespoon soy sauce if needed. (at this point, if you
   like, you can heat noodles and/or green soybeans, baby
   corn, and bamboo shoot by combining with the sauce
   until just mixed.) Add 1/2 teaspoon sesame oil. Remove
   from the stove. Pour sauce over noodles, and top with
   garnish in separate arrangement (garnish with just the
   cucumber if you have added soybeans or baby corn and
   bamboo shoot to the sauce).  Toss before serving.
   * Source: The Fragrant Vegetable, by Martin Sidham *
   Typed for you by Karen Mintzias