Yellow bean and chilli noodles with baby pak choi

Yellow bean and chilli noodles with baby pak choi

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 baby pak choi, (no more than 12 cm long)
1 garlic clove
1 red chilli
200g medium egg noodles
1 tablespoon sesame oil
2 tablespoons yellow bean paste
2 tablespoons light soy sauce
2 tablespoons shaoxing rice wine
100ml water
1 tablespoon groundnut oil
salt

Method

  1. Break the leaves from the pak choi, keeping all the smallest leaves whole but cutting any larger leaves in half. Peel and very finely slice the garlic. Halve, deseed and finely slice the chilli. Set everything aside.
  2. Bring a large saucepan of water to the boil, add salt and the noodles and cook, according to the packet instructions, for 2–3 minutes, or until just tender. Drain, then plunge the noodles into cold water and drain again, to cool. Toss the noodles in a little of the sesame oil to stop them sticking together, then set aside.
  3. Mix together the yellow bean paste, soy sauce and rice wine. Stir in the water.
  4. Heat the remaining sesame oil and the groundnut oil in a wok over a high heat. Add the garlic and chilli and stir-fry until they sizzle. Add the pak choi and stir-fry until it starts to soften, taking care not to burn the garlic.
  5. Add the sauce mixture and bring to the boil over the highest heat. Stir in the noodles and continue to cook, stirring, until piping hot. Serve immediately.
Tags:
Leiths School of food and wine
cookery course
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