Spicy Black Bean Noodles

Name: Spicy Black Bean Noodles
Yield: Serves 2
Cuisine: Chinese
Ingredients: 1 tsp cornflour mixed with 1 tsp water; 2 tsp sugar; 2 tsp chilli bean sauce; 2 tsp Chilli oil (See Tip); 1 tbsp dark soy sauce; 2 tbsp Chinese rice wine or dry sherry; 2 tbsp Chinese rice wine or dry sherry; 1 tsp cornflour mixed with 1 tsp water; 150 ml/¼ pint Vegetable stock; 350 g/12 oz dried or fresh Chinese egg noodles; 350 g/12 oz dried or fresh Chinese egg noodles; 2 tbsp yellow bean sauce; 3 tbsp groundnut (peanut) oil; 2 tbsp finely chopped garlic; 2 tbsp black beans, rinsed and coarsely chopped (See Tip); 2 tbsp finely chopped spring onions; 1 tbsp finely chopped fresh root ginger

Preparation info

Serves
2

Difficulty
Easy

Appears in

Ken Hom Cooks Noodles & Rice

By Ken Hom

Published 1998

About

Ever since I can remember, the aroma of black beans cooked with garlic has meant mouth-watering food. Because I enjoy cold noodles, I have adapted these seasonings for a light lunch dish or accompaniment for summer evening meals. The pungent sauce is cooked in advance and allowed to cool before enlivening the cold noodles.

Ingredients

350 g/12 oz dried or fresh Chinese egg noodles

Asia
China
Side dish
Lunch
Spicy
Summer
Vegetarian
Pasta

Method

If you are using dried noodles, cook in a large pan of boiling water for 4-5 minutes. If you are using fresh noodles, blanch in boiling water for 3-5 minutes. Drain, then place in cold water until required.
Make the sauce: heat a wok or large frying pan and add the oil. When moderately hot, add the yellow bean sauce, black beans, garlic, ginger and spring onion