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1
Place the dried shiitake in a bowl, add the boiling water, and set aside to soften for about 15 minutes.
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2
With a box grater or in a food processor, coarsely grate the tofu.
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3
Slice the moonlight mushrooms, mince or press the garlic, and chop the onion.
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4
Bring a large covered pot of salted water to a boil for cooking the pasta.
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5
In a large skillet on medium heat, warm the oil and saute the onion, garlic, salt, and pepper for about 7 minutes, until the onions are translucent.
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6
Stir in the sliced mushrooms and grated tofu and cook, stirring frequently, for about 5 minutes, until the mushrooms begin to release their juices.
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7
Meanwhile, remove the softened shiitake from the bowl.
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8
If there are large stems, cut them off and discard.
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9
Slice the caps and add to the skillet.
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10
Add 3/4 cup of the shiitake soaking liquid (pour the liquid with care so that any gritty residue is left behind in the bowl).
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11
Add the sweet bean sauce and the vinegar and stir occasionally until the sauce is hot, about 5 minutes.
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12
If the sauce is too thick, add a little water.
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13
While the sauce is simmering, cook the pasta until al dente and prepare the toppings; we like to serve the toppings at the table in separate bowls so that diners can choose their own.
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14
Drain the pasta.
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15
Serve Beijing Noodles in individual bowls: a helping of noodles topped with some sauce, and then the toppings.
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16
Look for Chinese sweet bean sauce in Asian markets.
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17
It usually comes in 6- or 16-ounce cans.
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18
Leftover sauce can be stored in a jar in the refrigerator for several months.
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19
Stir some Chinese chili paste into the sauce.
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20
Stir a few drops of dark sesame oil into the noodles.
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21
If you want a simple dessert, try the Orange Vanilla Shake (page 281).
