Noodles With Hot Bean Paste Recipe
Ingredients
| Instant noodles | 175 Gram | |
| Sesame oil | 1 Tablespoon | |
| Dark soy sauce | 2 Tablespoon | |
| 2 tablespoons medium dry sherry | ||
| Cornflour | 2 Teaspoon | |
| Groundnut oil | 2 Tablespoon | |
| 2 leeks, sliced thinly, diagonally | ||
| Garlic | 1 Clove (5gm), crushed | |
| Root ginger | 1 Tablespoon, chopped | |
| Bean sprouts | 125 Gram, sprouted | |
| Chicken stock | 450 Milliliter | |
| 2—3 tablespoons hot bean chilli paste | ||
| Salt | To Taste | |
| Pepper | To Taste | |
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.
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.
Chef
