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Noodles With Hot Bean Paste

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Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Rice

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