Fresh rice noodles with black pudding, peas, peanuts, spinach & shiitake ragout

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Preparation info

  • For

    4

    • Difficulty

      Easy

Appears in

Fusion: A Culinary Journey

Fusion

By Peter Gordon

Published 2010

  • About

Now this is really quite a mixture of cultures on one plate - a really happy mixture it has to be said. At The Providores we’ve been using a black pudding (sometimes called blood sausage) from Stornoway, a town on the distant Outer Hebrides island of Lewis, north-west of Scotland. This particular black pudding is the most delicious I’ve eaten because it’s a little crispy when fried with a meltingly rich and tasty centre. They are really large, resembling a fat rolling pin more than a sausage and they have none of the stodginess that I find many other black puddings and French Boudin Noir have. My second favourite would have to be the rice-based morcilla de Burgos from Spain as again, once cooked it’s a little crunchy and rich. Here I team this pig’s blood-based breakfast staple with freshly made rice flour-based horfim (or shahefen or kovav teow) noodles, which you can buy fresh in most Chinese food stores, and which surprisingly reheat best of all in a microwave - although a steamer is slightly more authentic. If stored in the fridge these become really firm and are less successful when reheating. Look for dried rice noodles if you can’t find them freshly made. Fresh, they have a lovely chewy, almost sticky texture and they pair well with the richness of the black pudding. The Chinese have a love of the pig and so along with ginger, peanuts, shiitake and other things used often in the Cantonese kitchen, this is an intriguing and tasty dish.

Ingredients

  • 200 g black pudding, any skin or binding removed, cut into 1-cm dice
  • 5 ml (1 tsp) sesame oil
  • 5 ml (1 tsp) peanut oil
  • 1 small onion, peeled and thinly sliced
  • 8 shiitake mushrooms, thinly sliced (discard stems if too woody)
  • 1 large thumb of ginger, peeled and julienned
  • 50 ml mirin
  • 50 ml soy sauce
  • 60 g roasted peanuts
  • 100 g spinach, blanched and refreshed
  • 100 g peas, blanched and refreshed
  • 400-500 g fresh hor fun noodles

Method

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 60 ml warm water and gently heat it, mixing it as it warms up.

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.

To Serve

Divide the noodles amongst four warmed plates and then spoon the ragout on top.