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 sausag

Ingredients

Method