Making your own black bean sauce rather than using ready-made gives a far lighter result, especially as it is so often served with vegetables.
You can soak or wash the black beans if you like, but I prefer to cook them as they come for added saltiness in the dish.
Ingredients
300g sweet potato noodles
3 tablespoons peanut oil
5cm piece of fresh ginger, peeled and thinly sliced
1 red onion, sliced
250g broccoli florets
sesame seeds, toasted, to garnish
Black Bean Sauce
2 tablespoons doenjang (Korean bean paste)
125ml sake
60ml mirin
2 tablespoons rice wine vinegar
2 tablespoons dark soy sauce
2 teaspoons sesame oil
3 tablespoons fermented black beans
Method
Cook the noodles by plunging them into a large saucepan of boiling water. Return to the boil and cook for 1 minute until al dente. Drain well, refresh under cold water and shake dry. Set aside.
Next make the sauce. Whisk together the doenjang paste, sake, mirin, vinegar, soy sauce and sesame oil until smooth, then stir in the black beans. Set aside.
Heat the peanut oil in a wok or frying pan set over a medium heat and fry the ginger for 10 seconds until fragrant. Add the onion and stir-fry for 1 minute, then stir in the broccoli and continue to stir-fry for 1 minute, adding 1 tablespoon cold water, until the broccoli is a vibrant green.
Add the sauce and cook for 2 minutes until the broccoli is tender. Finally add the noodles and stir until heated through.
Serve in bowls garnished with toasted sesame seeds.
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Bibimbap & Other Asian Inspired Rice & Noodle Bowl Recipes
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