Thursday, 28 May 2009


I don't tend to cook a lot of stir fry meals, mainly because I'm not very good at it and I don't like the oil spattering everywhere, although, I have made quite a few Asian recipes from Chow Down and Chill Out by Jennifer Yee, as they are generally quite simple to make. This noodle dish is one of our favourites, although I have changed the recipe slightly to incorporate more vegetables. It doesn't really involve much stir-frying and is quick and easy, and so long as you have all the ingredients ready before you start, it will probably only take about five minutes or so.

Chilli Black Bean Noodles with shiitake mushrooms

4 dried shiitake mushrooms
1 tablespoon peanut oil
1/2 teaspoon sesame oil
knob of ginger, grated finely or chopped finely
1 clove garlic, chopped finely or crushed
1 carrot peeled, halved and sliced diagonally
1/2 red capsicum, sliced thinly
1/2 cup sliced green beans
1/2 cup sliced snow peas
300g fresh noodles (I use Hokkien noodles)
1 tablespoon black bean and garlic sauce (I generally use a bit more)
1 tsp chilli bean sauce or you could use a sliced chilli
coriander leaves and sliced spring onions to garnish

Soak mushrooms in boiling water 10-15 minutes before you start cooking.

In the meantime prepare the vegetables and seasonings so they will be ready for when you start cooking.
After mushrooms have soaked, remove from the soaking liquid, (keep liquid for stock), then slice thinly, remove stems as they are usually too tough.
Just before you start cooking, put the noodles in a bowl and pour boiling water over, stir around to separate.
Heat oils in a wok or heavy-based frying pan and add the ginger and garlic, allow to sizzle and when fragrant add the vegetables and mushrooms. Stir-fry for 2 minutes or so, adding 1-2 tablespoons of reserved mushroom soaking water to moisten and create steam. This will help the vegetables cook through quickly without scorching. Add the two sauces, then add the drained noodles and toss to mix through, you might need to add a little more mushroom stock here. Stir-fry for a further 2 minutes or so, then take off the heat and serve.

Scatter coriander and spring onions on top. Serve 2 or 4 depending on how hungry you are.

With there only being two of us we usually have leftovers which can be reheated in the microwave the next day or the recipe also says it is nice as a noodle salad at room temperature. I have found it to be quite a flexible recipe and have used different vegetables depending on what I had available e.g. brussels sprouts, some celery, more capsicum etc


  1. Looks real good Pip. Yeah, I hate all that oil splattering everywhere too. Such a pain to clean up. I find I always add extra veggies into things like this. My staples are corn, snow peas, bean sprouts, grated zucchini, green beans, carrot, mushrooms and onions. I'll give this a while sometime soon.

    Cheers - Joolz

    PS: Love the Kookaburra pic! Nothing says Aussie more than a kooka!

  2. Ahem, that should say 'give it a whirl' not while. Doh!



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