Although Chinese take-out sounds tempting, creating a “healthier,” lighter version of the temptress at home is super simple.
Sometimes I day dream at the prospect of holding a pop open box in my hand with chopsticks, enjoying the “take-out experience” while sitting on the kitchen counter and laughing late and night with friends.
In reality, though, I’d much prefer to cook my own.
Vegetarian, fresh, no MSG, clean and lean: Spicy Black Bean Sauced Noodles.

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Spicy Black Bean Sauced Noodles

1 cup vegetable broth
1/4 cup canned black beans (salted), rinsed and mashed
1/4 cup dry sherry
1 tsp. sugar
2 green onions, finely chopped
1/4 cup vegetable oil
1/4 cup finely grated ginger
1 Tbs. minced garlic
1 Tbs. cornstarch, dissolved in 2 Tbs. water

2 pkg udon noodles

1 Tbs. vegetable oil
1 small onion, chopped
3 cups sliced mushrooms
sea salt and pepper

Combine the broth, black beans, sherry, sugar, and green onion in a small bowl and mix well.
In a large pan or wok, heat the oil over high heat. Add the garlic and ginger and cook and stir until fragrant. Pour in the liquid mixture and cook until the sugar dissolves.
Whisk in the cornstarch and cook until boiling and thickened, about one minute.
Remove from heat and set aside.

Bring a separate large pot of water to a boil.
Cook the udon noodles until soft.
Drain and return to the pot.

Meanwhile, heat the remaining oil in a medium pot. Add the onions and mushrooms and salt and cook until translucent and soft.

Combine the cooked veggies, the black bean sauce, and the noodles in the large pot. Toss until everything is well coated.

Serve garnished with chopped peanuts and green onions, if desired.