black bean soup with soba

Preparation time 10 minutes iminu Cooking time 8 minutes 200g dried soba noodles 2 tablespoons groundnut or vegetable oil 1 bunch of spring onions, sliced 2 garlic cloves, roughly chopped 1 red chilli, deseeded and sliced 3.5 cm( inch)piece of fresh root ginger, peeled and grated 125 ml black bean sauce or black bean stir-fry sauce 750ml(11/4 pints)vegetable stock 200g pak choi or spring greens, shredded 2 teaspoons light soy sauce 1 teaspoon caster sugar 50g raw unsalted peanuts Cook the noodles in a large saucepan of boiling water for about 5 minutes, or according to the packet instructions, until just tender.

Meanwhile, heat the oil in a saucepan over medium heat, add the spring onions and garlic and stir-fry for minute. Add the chilli, ginger, black bean sauce and stock and bring to the boil.

Stir the pak choi or spring greens, soy sauce sugar and peanuts into the soup, then reduce the heat and simmer gently for 4 minutes.

Drain the noodles, rinse with fresh hot water and spoon into 4 warmed bowls. Ladle the soup over the top and serve immediately For chicken black bean soup, follow the recipe as for Black Bean Soup with Soba to cook the noodles.

Meanwhile, heat the oil in saucepan, add 3 boneless, skinless chicken thighs, chopped into sma.chunks, and fry for 4-5 minutes, or until cooked through. Add the spring onions and garlic and con-tinue with the recipe as for Black Bean Soup with Soba, replacing the vegetable stock with 750 ml(11/4 pints)chicken stock and omitting the peanuts.

qingquang

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