Heat up a wide pan. Add the diced black pudding and cook over a moderate heat until the fat renders out. Remove from the pan. If your particular sausage isn’t fatty at all, you’ll need to add some oil to the pan. If, however, you find a lot of fat renders out then once it’s cooked and slightly crispy, scoop it out with a slotted spoon onto a warmed plate and discard the fat in the pan.
Return the pan to the heat and add the two oils along with the onion, mushrooms and ginger and fry, stirring often, until they caramelise. Add the mirin and soy and boil until they’ve practically evaporated.
Add the peanuts, spinach and peas to the pan along with the black pudding and
While that’s reheating, place the noodles in a suitable bowl and cover with plastic wrap, poke a few holes in the top and microwave until hot. Alternatively, place them on a plate and steam over boiling water for a few minutes until hot.
Divide the noodles amongst four warmed plates and then spoon the ragout on top.
© 2010 Peter Gordon. All rights reserved.