Vegetables with Black Bean Sauce on Crispy Noodles

July 6th, 2011 § 0 comments

Thick black bean sauce goes perfectly well with crispy noodles.

My body is happy with a lot of green vegetables today.

This recipe is suitable for vegans.


— Vegetables with Black Bean Sauce on Crispy Noodles (serves 2) —

160g thin dried chinese noodles

1 tablespoon ginger, finely chopped

1 clove garlic, finely chopped

4 shiitake mushrooms

300g Oriental stir fry vegetables (such as baby corn, bok choy, spring onion, tenderstem broccoli,  mangetout, chilli etc.)

1 tablespoon vegetable oil

1 tablespoons sesame oil

1 & 1/2 tablespoon black bean sauce

300ml vegetable stock soup

1 & 1/2 tablespoon cornflour (mixed with 3 tablespoons water)

Vegetable oil for deep-frying


Cook the rice noodles (follow the package directions), drain and rinse under cold water, and drain well again. Set aside.

Heat the deep-frying oil to 360F. Devide the noodles into 2 portion and deep-fry a portion at a time until they became crispy. Place them on kichen paper to remove excess oil.


— how to make vegetable with black bean sauce —

Cut the vegetables into bite-size pieces.

Heat the vegetable oil in a frying-pan over medium heat, add the vegetables, ginger and garlic, stir-fry about for 3 minutes.

Add the black bean sauce and in the frying-pan and stir-fry for 1 minute. Pour over the vegetable stock soup and bling to boil.

Add the corn flour (mixed with water) to thicken, then add the sesame oil.


Serve fried noodles on plates and pour the sauce over.

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