Name: Spicy Black Bean Sauce Noodles
Yield: Serves 2
Cuisine: China
Ingredients: 2 teaspoons chilli bean sauce; 350 g (12 oz) fresh or dried Chinese egg noodles; 3 tablespoons oil, preferably groundnut; 2 tablespoons finely chopped garlic; 2 tablespoons black beans, coarsely chopped; 1 tablespoon finely chopped fresh ginger; 2 tablespoons yellow bean sauce; 2 tablespoons finely chopped spring onions; 1 teaspoon cornflour mixed with 1 teaspoon water; 150 ml (5 fl oz) vegetable stock; 1 tablespoon dark soy sauce; 2 teaspoons sugar; 2 tablespoons rice wine or dry sherry; 2 teaspoons chilli oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

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 beforehand and allowed to cool before enlivening the cold noodles.

Ingredients

350 g (12 oz) fresh or dried Chinese egg noodles

Method

If you are using fresh noodles, blanch in a large pan of boiling water for 3–5 minutes, then immerse in cold water. If you are using dried noodles, cook in boiling water for 4–5 minutes. Drain the noodles, then put into cold water until required.

For 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