© 2018 Ching He Huang. All rights reserved.

Salty Spicy Black Bean Cheung Fun

Serves : 2 - 4 Preparation 5 mins Cooking 6 mins Total 11
Nutrition facts: 230.00 calories 7.40g protein 31.50g carbs 3.00g sugars 8.70g fat 6.10g 2.60g fibre 1095.00mg sodium
Ingredients: 2 tablespoons Groundnut oil 3 cloves, crushed, peeled and roughly chopped Garlic 1 inch piece of fresh root, peeled and grated Ginger 1, sliced Red cayenne chilli 1 tablespoon, rinsed, roughly chopped Fermented, salted black beans 300g, ready to cook or use egg noodles Cheung fun flat rice noodles 1 handful, sliced on the diagonal Babycorn 1 whole, sliced on the diagonal King trumpet mushroom 1 handful Mange tout For the sauce: 1 teaspoon, rinsed, roughly chopped Fermented, salted black beans 100ml Cold water 1 teaspoon Organic bouillon powder 2 tablespoons Low sodium light soy sauce 1 tablespoon Dark soy sauce 1 tablespoon Cornflour An easy stir-fry noodle dish.

Salty Spicy Black Bean Cheung Fun

  1. Serves : 2 - 4
  2. Preparation time 5 Minutes
  3. Cooking time 6 Minutes
per serving

Cals


230.00

Protein (g)


7.40

Carbs (g)


31.50

Sugars (g)


3.00

Fat (g)


8.70

Sat Fat (g)


6.10

Fibre (g)


2.60

Sodium (mg)


1095.00

Source from

Ching He Huang Web Site

About the recipe

main courses

An easy stir-fry noodle dish.

Ingredients
  • Groundnut oil - 2 tablespoons
  • Garlic - 3 cloves, crushed, peeled and roughly chopped
  • Ginger - 1 inch piece of fresh root, peeled and grated
  • Red cayenne chilli - 1, sliced
  • Fermented, salted black beans - 1 tablespoon, rinsed, roughly chopped
  • Cheung fun flat rice noodles - 300g, ready to cook or use egg noodles
  • Babycorn - 1 handful, sliced on the diagonal
  • King trumpet mushroom - 1 whole, sliced on the diagonal
  • Mange tout - 1 handful
For the sauce
  • Fermented, salted black beans - 1 teaspoon, rinsed, roughly chopped
  • Cold water - 100ml
  • Organic bouillon powder - 1 teaspoon
  • Low sodium light soy sauce - 2 tablespoons
  • Dark soy sauce - 1 tablespoon
  • Cornflour - 1 tablespoon

Steps

  • 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.
Ingredients
  • Groundnut oil - 2 tablespoons
  • Garlic - 3 cloves, crushed, peeled and roughly chopped
  • Ginger - 1 inch piece of fresh root, peeled and grated
  • Red cayenne chilli - 1, sliced
  • Fermented, salted black beans - 1 tablespoon, rinsed, roughly chopped
  • Cheung fun flat rice noodles - 300g, ready to cook or use egg noodles
  • Babycorn - 1 handful, sliced on the diagonal
  • King trumpet mushroom - 1 whole, sliced on the diagonal
  • Mange tout - 1 handful
For the sauce
  • Fermented, salted black beans - 1 teaspoon, rinsed, roughly chopped
  • Cold water - 100ml
  • Organic bouillon powder - 1 teaspoon
  • Low sodium light soy sauce - 2 tablespoons
  • Dark soy sauce - 1 tablespoon
  • Cornflour - 1 tablespoon