Garlic3 cloves, crushed, peeled and roughly chopped
Ginger1 inch piece of fresh root, peeled and grated
Red cayenne chilli1, sliced
Fermented, salted black beans1 tablespoon, rinsed, roughly chopped
Cheung fun flat rice noodles300g, ready to cook or use egg noodles
Babycorn1 handful, sliced on the diagonal
King trumpet mushroom1 whole, sliced on the diagonal
Mange tout1 handful
For the sauce
Fermented, salted black beans1 teaspoon, rinsed, roughly chopped
Organic bouillon powder1 teaspoon
Low sodium light soy sauce2 tablespoons
Dark soy sauce1 tablespoon
Prepare the garlic, ginger and chilli. Prepare all the rest of the ingredients.
Heat a wok over high heat and when the wok starts to smoke, add thegroundnut oil. Give the oil a swirl and then add the garlic, ginger and chilli and black beans, cook stirring for a few seconds before adding the mushrooms, babycorn and mangetout. Cook stirring for less than 1 minute and then make a well in the middle of the wok and add the cheung fun noodle pieces in (if using egg noodles, cook the noodles first and rinse in cold water, add a tablespoon of sesame oil to prevent them from sticking and add it to the wok at this stage instead of the cheung fun noodles). Then add 1 tablespoon of Shaosing rice wine and toss well.
Finally pour in the sauce and give that a few stirs giving it a minute to come to the bubble and toss cooking covering all the ingredients well in the sauce. Transfer to a serving dish and serve with steamed Jasmine rice.