1. Prepare noodles according to package directions. (Note: My udon had fairly elaborate directions involving: three boilings, the addition of cold water, a 5 minute "rest" after boiling, and a final rinse in cold water. Though this seemed overly fussy, I followed the directions exactly and was rewarded with the best home-cooked dry noodles/pasta I've ever eaten. So follow the directions for best results :-).). 2. Rinse "duck" thoroughly. Dry with a paper towel and slice into bite-size pieces. 3. Heat oil and black beans (smashed slightly) in a large pan on medium-high heat. Add the eggplant, zucchini, and "duck". Stir-fry for about three minutes, until vegetables start to soften. 4. Add ginger, garlic, scallions, and chili flakes. Continue to stir-fry until the vegetables are cooked. 5. Meanwhile combine sauce ingredients in a 2 c measuring cup, adding enough water to make a total of 3/4 cups sauce. Stir very well to incorporate cornstarch. 6. Add sauce mixture to stir fry, reduce heat to medium and cook for about 3 minutes until it bubbles and thickens. 7. Add cooked noodles to the pan and stir to combine. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
