Stir Fry Noodles with Asian Greens & Pumfu
Vibrant, light, and quick to make, this is a noodle dish the whole family will love.
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This vibrant noodle stir-fry is a delicious dish that’s not too heavy and perfect for spring. Inspired by a recipe from Quick Vegetarian Dishes by Kurma Dasa, it features tender Asian greens, the rich flavor of fermented black beans, and protein-rich pumfu or paneer—all brought together with a flavorful, brothy sauce.
YIELDS: 4-6 servings | PREP: 15 minutes | COOK: 7 minutes | Gluten Free option, Dairy Free option
Ingredients
- 2 tablespoons fermented Chinese black beans
- ¼ cup fresh white grape juice or water
- 1 small green chile, seeded and minced
- 1 tablespoon julienned fresh ginger
- A tiny pinch asafoetida
- 1½ –2 cups vegetable broth or Everyday Broth
- 2 tablespoons soy sauce or Coconut Aminos
- 1 teaspoon sucanat or jaggery
- 1 teaspoon toasted sesame oil
- 1 teaspoon salt
- 1 lb. stir-fry noodles (rice or soba)
- 1 tablespoon ghee or coconut oil
- 1½ lb. baby bok choy (or choy sum or other Chinese greens of your choice)
- 1 lb. pumfu or paneer cheese, cubed ¾-inch (optional)
Instructions
1. Soak the fermented black beans in the grape juice for 10 minutes, then drain and reserve the beans and liquid, separately.
2. In a mixing bowl, toss the drained beans, chile, ginger, and asafoetida.
3. In another mixing bowl, combine the reserved black bean liquid, vegetable broth, soy sauce, sucanat, sesame oil, and salt.
4. Follow the cooking instructions on the noodle package, or place the noodles in a heatproof bowl, cover with boiling water and let sit for 2 minutes. Drain.
5. Heat a large wok or sauté pan on medium until very hot. Add the ghee, and immediately add the dry black bean mixture. Stir for 10 seconds, or until fragrant.
6. Add the drained noodles, liquid stock mixture, and the bok choy. Stir briefly, cover, and simmer for 2 minutes, or until the greens are just wilted. Remove the lid, add the pumfu, stir gently, and simmer for another 2–3 minutes, uncovered, until the sauce is slightly reduced and the noodles are tender. Add more hot broth if the noodles are too sticky. If you want a less juicy dish, create a slurry of 1 tablespoon each of arrowroot powder and water in a small bowl and then stir into the pan. Serve immediately.
Variation:
Replace the soy sauce with tamarind water: blend ¼ cup fresh tamarind pulp with 1 cup of water to a smooth consistency, then strain through a fine-mesh strainer. (This yields more than you need for this recipe.)
