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
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