Noodles With Hot Bean Paste
|Instant rice/Egg noodles||6 Ounce (175 Gram)|
|Sesame oil||1 Tablespoon|
|Dark soy sauce||2 Tablespoon|
|Dry sherry||2 Tablespoon (Medium)|
|Groundnut oil||2 Tablespoon|
|Leeks||2 , diagonally thinly sliced|
|Garlic||1 Clove (5 gm), crushed|
|Chopped fresh ginger||1 Tablespoon|
|Bean sprouts||4 Ounce (125 Gram, Preferably Short Sprouted)|
|Chicken stock||3⁄4 Pint (450 Milliliter)|
|No bean chilli paste||3 Tablespoon|
1. Soak the noodles according to packet instructions. Drain, toss in the sesame oil, then arrange on a serving dish and keep warm.
2. Blend the soy sauce, sherry and cornflour together.
3. Heat the groundnut oil in a wok, add the leeks, garlic, ginger and bean sprouts and stir-fry for 2 minutes. Add the blended sauce and stock and bring to the boil. Simmer for 1 minute, then stir in the bean paste. Check the seasoning and spoon over the noodles to serve.