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1
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).
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2
Crumble the pressed tofu coarsely to yield 1 1/2 cups.
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3
Parboil green soybeans until almost tender yet still firm (10 minutes for frozen).
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4
If using fresh baby corn spears, steam or parboil until tender; if canned, rinse with boiling water.
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5
Rinse green soybeans or corn in cold water and chop finely.
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6
You should have about 1/2 cup baby corn.
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7
It is not necessary to peel or seed the hothouse (English) or Oriental cucumber.
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8
Regular cucumber should be pared and seeded, but leave a few narrow strips of skin for color and texture.
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9
Julienne finely to yield 1/2 cup.
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10
If you are using miso, dissolve it in 1/4 cup warm water.
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11
Put 3 tablespoons oil into a preheated pan over high.
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12
When the oil is hot, reduce heat to medium-high.
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13
Add garlic and stir-fry a few seconds to release aroma.
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14
Add pressed tofu and bean sauce or miso.
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15
Stir-fry briefly to mix.
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16
Add 1 1/2 cups water, 1 tablepsoon soy sauce, and 1/2 teaspoon sugar.
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17
Cook, stirring occasionally, until the boil is reached.
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18
Gradually stir in cornstarch mixture and cook, stirring, another minute or so until the consistency is like a light gravy, not too thick.
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19
Test for salt, and add an extra tablespoon soy sauce if needed.
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20
(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.)
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21
Add 1/2 teaspoon sesame oil.
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22
Remove from the stove.
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23
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).
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24
Toss before serving.
