Black bean with soba noodles
Ingredients
- 200 g dried soba Japanese noodles
- 2 tablespoons groundnut or vegetable oil
- bunch of spring onions sliced
- 2 garlic cloves roughly chopped
- 1 red chilli deseeded and sliced
- 4 cm piece of fresh root ginger peeled and grated
- 125 ml black bean sauce or black bean stir-fry sauce
- 750 ml vegetable stock
- 200 g pak choi or spring greens shredded 2 teaspoons soy sauce
- 1 teaspoon caster sugar
- 50 g raw unsalted shelled peanuts
Instructions
- Cook the noodles in a saucepan of boiling water for about 5 minutes, or until just tender.
- Meanwhile, heat the oil in a saucepan. Add the spring onions and garlic and sauté gently for 1 minute.
- Add the red chilli, fresh ginger, black bean sauce and vegetable stock and bring to the boil. Stir in the pak choi or spring greens, soy sauce, caster sugar and peanuts; reduce the heat and simmer gently, uncovered, for 4 minutes.
- Drain the noodles and pile into serving bowls. Ladle the soup over the noodles and serve immediately.
Notes / Tips / Wine Advice:
For beef & black bean soup, reduce the amount of noodles to 125 g (4 oz) and cook as above. Meanwhile, fry the spring onion then add the red chilli, ginger, black bean sauce and stock. Bring to the boil then add the green vegetables, soy sauce and sugar. Cook for 2 minutes as above. Quickly trim the fat off a 250 g (8 oz) sirloin steak, cut into thin slices and add to the soup. Cook for 2 more minutes then ladle into noodle filled bowls.