I must confess my love for these noodles. Black beans paired with garlic and chilis sends an aroma wafting through the home like no other. Chef Hom who created this recipe envisioned them with cold noodles , which is delicious, but my personal preferance is to toss the sauce ,hot with the noodles and enjoy a side dish of steamed bok choy along side to cut the saltiness of the black beans. Hot or cold do not miss out on this delicious dish.
3/4 lb fresh or dried chinese noodles
3 TBS peanut oil
2 TBS yellow bean sauce (I concider this as optional)
2 Tbs black beans ,coarsely chopped
2 TBS finely chopped garlic
1 TBS finely chopped ginger
2 TBS finely chopped scallions
2 TSP chili bean sauce
2 Tsp sugar
1 TBS dark soy sauce
2 tsp chili oil
2 tbs rice wine or dry sherry
5 oz vegetable stock
1 tsp cornstarch mixed with 1 tsp water
Cook noodles according to package directions ,drain and set aside .
Heat a wok till moderately hot. Add oil ,yellow bean sauce ,black beans, garlic ,ginger, and scallions and stir fry for 2 minutes. Then add all the other ingredients except for the cornstarch mixture and continue to cook for a furthur 2 minutes. Stir in the blended cornstarch and boil for 30 seconds. Remove from heat and allow the sauce to cool before stirring with the noodles. Serve at once.