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Noodles with Black Bean Sauce  Veg  HT Chinese ACC   45mins



Serves  4     Hot  Vegetarian Chi  Vegetables Alcohol Accompaniment




225g/8oz Dried Noodles,

2 teasp Soy Sauce

2 teasp Dry Sherry

2 teasp freshly grated Ginger

1 Garlic Clove, crushed

1 large Onion, chopped

1 Courgette (Zucchini) , chopped

25g/1oz Shitake Mushrooms, chopped

120ml/4fl.oz. Black Bean PASTE

3 tbsp Vegetable Oil

120ml/4fl.oz. Vegetable Stock

2 teasp Cornflour

1 tbsp Water




1.  Cook the noodles according to the instructions on the packet.


2. meanwhile, place the soy sauce, sherry, ginger and garlic in a bowl and mix well. Set aside.


3.  Heat half the oil  in a  frying pan or wok until very hot then add the onion, courgettes and mushrooms and stir fry for 1-2 minutes. Remove from the pan and set aside.


4.  Heat the remaining oil in the wok add the black bean paste and stir fry  for  2-3 minutes being careful not to allow it to burn.


5.  Add the soy sauce mixture together with the cooked vegetables and stir fry for 1 - 2 minutes. 


6.  Add the stock and bring to the boil.


6.  In a small bowl, mix together the cornflour and water then add it to the pan and cook, stirring until thickened.


7.  To serve  - drain the noodles well then toss together with the vegetable mixture. Transfer to a warmed serving dish and serve immediately.



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