This is a very versatile recipe; it is possible to substitute ingredients quite successfully and still get a delicious result. It is based on a Wagamama recipe, but it has been through a number of versions in our own home. This makes two servings.
- 100g egg noodles
- 1 tsp cornflour or kudzu powder
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
- 150g firm tofu (you can substitute chicken breast)
- 1 green pepper, deseeded and cut into 2cm squares (you can also use mange tout peas)
- 1 small hot red chilli pepper
- 1 sprin onion
- 1/2 jar black bean sauce
- 600ml light stock, such as marigold stock
- 1 tbsp sake or dry sherry
- Cook the noodles according to the instructions on the pack. Drain and rinse in cold water
- In a small jug, blend the cornflour with soy sauce, sake, and stock.
- Slice the tofu and pat dry
- Heat a wok and when it is very hot, add the oil, then the tofu and chopped pepper, and stir-fry for a minute or two.
- Add the black bean sauce and the chopped chilli and cook for another couple of minutes, until the tofu or chicken look cooked.
- Stir in the stock mixture, and simmer for a couple of minutes
- To serve, spoon the noodles into large plates or bowls, and then top with the sauce.
- Garnish with finely chopped and sliced spring onion.