Stir-fried noodles with black bean sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Chinese noodles |
| 60 | millilitres | Oil |
| 1 | 2 1/2 cm pie fresh root ginger; peeled and chopped | |
| 1 | bunch | Spring onions; trimmed and cut |
| ; into 7.5cm lengths | ||
| 225 | grams | Courgettes; trimmed and cut |
| ; into long shreds | ||
| 1 | Red pepper; halved, seeded and | |
| ; cut into thin | ||
| ; shreds | ||
| 225 | grams | Beansprouts; washed |
| 30 | millilitres | Chinese black beans or black bean sauce |
| 15 | millilitres | Chilli sauce |
| 400 | grams | Tinned chopped tomatoes |
| Soy sauce | ||
| Salt and pepper | ||
Directions
Put the noodles to cook in a pan of boiling water with a pinch of salt and a drop of oil. They usually cook more quickly than pasta so don't let them go too far - about 8 minutes is fine. Allow to rest in the cooking liquid while you make the rest of the dish.
In a wok or large frying pan, put 2tbsp of oil and add the ginger, garlic and spring onions. Toss quickly for 1 minute, add the courgettes, red pepper and beansprouts and stir fry for 3 minutes.
In a small pan, put the remaining oil, the black beans or black bean sauce, the chilli sauce and tomatoes. Stir and bring to the boil. Add soy sauce to the first vegetable mixture and check for seasoning.
Assemble the dish by draining the noodles thoroughly and stirring one third of the beansprout mixture into them. Put this in a layer in a serving dish.
In the centre of that, put the rest of the beansprout mixture and then, in a third layer in the centre, carefully pour the tomato and black bean mixture, which should have reduced to the thickness of double cream.
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