Spicy Bean Curd Noodles

Ingredients:

• 1-pound bean curd noodles
• 2 tablespoons sesame seeds
• 1-teaspoon canola or corn oil
• 1 teaspoon toasted sesame oil
• 1-teaspoon hot chile paste
• 1 1/2 leeks, cleaned, ends trimmed, and cut into thin shreds 2 inches long (about 3 to 4 cups)
• 2 tablespoons rice wine or sake
• 3 cups bean sprouts, rinsed and drained

Directions:

Bring 2 quarts water to a boil, add the bean curd noodles, and blanch for 1 minute. Drain in a colander and set aside.

Toast the sesame seeds until golden in a dry frying pan over medium-low heat for 15 minutes, tossing occasionally. Set aside.

Heat a wok or heavy skillet until hot, add the oils, and heat until hot.

Add the hot chile paste and stir about 10 seconds, then add the leeks and toss to coat them. Add the rice wine or sake and stir-fry over high heat about 1 1/2 minutes, until just tender. Add the bean sprouts and toss lightly for 30 seconds.

Add the premixed Garlic Dressing and the bean curd noodles. Toss lightly over high heat until heated through. Remove and spoon onto a platter. Sprinkle the sesame seeds over the top.