The Noodle Lover Black Beans with Udon Noodles

Serves 2

This is a great one if you love your noodles – there is something so satisfying about a big bowl of juicy noodles, especially udon noodles. I would advise purchasing the fermented black beans from an Asian or Chinese supermarket. Trust me, you will thank me later. They last forever in the cupboard as well, so it’s money well spent.

3 tbsp fermented black beans

4 x 150g packs pre-cooked udon noodles (600g in total) boiling water, to cover

4 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp hoisin sauce

1 tsp sesame oil

1 tsp Shaoxing wine

1 tsp caster sugar

1/4 tsp salt

1/4 tsp pepper

1/4 tsp chilli flakes

1 tbsp cornflour

1 tbsp vegetable oil

1/2 onion, cut into chunks

1/2 red pepper, deseeded and cut into chunks

1/2 green pepper, deseeded and cut into chunks

4 garlic cloves, chopped

1/2 tsp peeled and chopped fresh ginger

Rinse the black beans in water, drain, then slightly crush them. Put to one side.

Put the noodles into a heatproof bowl and add enough boiling water to cover. Leave for a minute, then start to separate them. Drain and put to one side.

Now mix together the soy sauce, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine, sugar, salt, pepper and chilli flakes in a bowl. Blend the cornflour with 50ml of water in a cup, then add it to the sauce bowl along with another 50ml of water. Give it a good mix.

Heat the vegetable oil in a wok or frying pan over a mediumhigh heat. When it starts to smoke, add the onion and peppers. Keep stirring. When you start to get colour, after about 5 minutes, turn the heat down, add the garlic and ginger and fry for a minute. Add the black beans and fry for another minute. Keep stirring. Now add the beansprouts and stir-fry for 1 more minute. Add the sauce mixture to the pan and stir-fry until the sauce has reduced and thickened, about 2–3 minutes. Fold in the noodles and stir-fry for another minute or two. The noodles should all be coated with the sauce clinging to them.

Spoon into bowls and dig in.