CHOW FUN WITH BLACK BEANS, CHILE AND CORIANDER (for four)

1 pound fresh rice noodles sheets

¼ cup peanut oil

2 tablespoons salted black beans

1/3 cup finely chopped fresh coriander (cilantro) roots and stems

2 large red chiles, finely chopped

2 tablespoons light soy sauce

1 tablespoon dark soy sauce

1 teaspoon sesame oil

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1.  Cut noodle sheets into ½ inch strips and carefully separate them.

2.  Heat peanut oil in a hot wok until surface seems to shimmer slightly.  Add black beans, coriander and chili and stir fry for 1-½ minutes, stirring constantly to ensure the black beans do not burn.  Turn heat to low, add the rice noodles and gently stir 2 minutes; the noodles will soften as they heat.  Add remaining ingredients and stir-fry for a further 3 minutes or until noodles are heated through.  Serve immediately.

adapted from Kylie Kwong, My China