The idea of this recipe comes from Marie Claire Style Noodles by Jody Vassallo. If you like meat with your noodles you may add swordfish or chicken. Add it before the garlic, ginger and onions step. Other additions to this recipe could be a small can black beans and use garlic chives instead of chives
- 1 tablespoon peanut oil
- 2 garlic cloves, crushed
- 1 tablespoon fresh gingerroot, grated
- 6 spring onions or 6 green onions, cut into 3cms lengths
- 1 kg rice noodles, fresh - 2 cms thickness
- 2 tablespoons black bean sauce, bottled
- 2 tablespoons chinese rice wine (shao hsing)
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1⁄2 teaspoon sesame oil
- 1 tablespoon chives, 5cm lengths
- Heat wok, add oil and stir-fry the garlic, ginger and spring onion for 2 minutes or until fragrant.
- Add the noodles and stir-fry until soft.
- Add the black bean sauce, chinese rice wine, rice wine vinegar, soy sauce, sugar and seasame oil and stir-fry until the sauce boils and thickens slightly.
- Serve immediately and garnish with chives.
Not going to leave stars because I had to make some subs, and I'm sure that effected the flavor. I've never been able to find rice WINE vinegar in this area, so I tried subbing seasoned rice vin. Probably not the best idea. Just wanted to state the obvious that I totally missed for others who may be as oblivious.. The recipe calls for 1 kg FRESH rice noodles (2lbs!). Me = dumbie, looking at the package of DRIED noodles that's only 8oz , thinking I don't have enough lol After cooking the whole box I had an "oh yeah!" moment.
I loved this! I didn't have fresh rice noodles, so I bought the thin ones in a bag and cooked them before adding them. Used the minced garlic and ginger you find in the little bottles in the fridge section. Didn't have peanut oil, I used EVOO. Couldn't find Chinese rice wine anywhere, so I left it out. Delicious!
Chef floWer this was great and easy. I had all the ingredients on hand so this made a simple tasty dinner. I did added chicken but it isn't necessary. Lots of flavor here. [Made and reviewed for NZ/Aus recipe swap #31, August '09].