You are here

Noodles With Hot Bean Paste

admin's picture
  Instant rice/Egg noodles 6 Ounce (175 Gram)
  Sesame oil 1 Tablespoon
  Dark soy sauce 2 Tablespoon
  Dry sherry 2 Tablespoon (Medium)
  Cornflour 2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1578 Calories from Fat 500

% Daily Value*

Total Fat 56 g86.9%

Saturated Fat 10.9 g54.6%

Trans Fat 0.2 g

Cholesterol 23.5 mg7.8%

Sodium 2531 mg105.5%

Total Carbohydrates 233 g77.8%

Dietary Fiber 14.1 g56.6%

Sugars 27.9 g

Protein 38 g76.8%

Vitamin A 121.6% Vitamin C 102%

Calcium 34.4% Iron 79.9%

*Based on a 2000 Calorie diet

Noodles With Hot Bean Paste Recipe