I am writing to update you on a successful adaptation of your recipe, the bean-noodle stir-fry. A few weeks ago, or whichever week you posted that, I actually attempted three different variations.
Attempt 1: No noodles.
Sauce: kidney beans, soy sauce, rice vinegar, honey and that spicy Asian hot sauce. I added onions, snow peas, bean sprouts and tofu, and served it over rice.
Attempt 2: Additions of rice noodles and chicken broth.
I realized noodles were necessary. This attempt was good. Really good. But there wasn't enough sauce! I needed more.
Attempt 3: More sauce.
By this time I was out of snow peas, but I still had the other ingredients and an appetite (NOTE: not the same day). The method I ended up with was this:
- Boil rice noodles in chicken broth. Drain the noodles and reserve the broth!
- Fry onions in a saucepan until translucent. Add the garlic and fry briefly.
- Normally I would add the other veggies and stir-fry them at this step, but since bean sprouts take no time at all, and since my other ingredients (tofu and noodles) were already cooked, I went directly into making the sauce:
- To the onions and garlic, add the beans, then some of the chicken broth (I added about 1/3 cup for one serving). Add soy sauce, honey, and rice vinegar in appropriate portions. Allow the mixture to simmer down so that the flavors are adequately combined (hint: taste). If it's too sticky, add more broth. If the sauce is too liquid-y, add a little bit of corn starch/flour to thicken it. You should have plenty of sauce here.
- At this point I added the bean sprouts, tofu and noodles, then cooked them in the sauce just long enough for them to absorb some flavor. Mmmmmmmmmmmmmmmmmmmmmmmmm.