Mussels With Black Bean Sauce And Noodles
/Ingredients
Noodles:
- 8 ounces Chinese egg noodles
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
Mussels:
- 2 tablespoons vegetable oil
- 2 teaspoons finely chopped garlic
- 2 teaspoons minced ginger
- 2 tablespoons fermented dry black beans, rinsed
- 1 tablespoon soy sauce
- 2 tablespoons white wine
- 1/2 teaspoon sugar
- 1/2 cup chicken stock or water
- 1 tablespoon rice vinegar
- 2 pounds mussels, rinsed
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 teaspoon sesame oil
- 2 tablespoons chopped fresh coriander
Method
Bring a pot of salted water to boil. Add noodles and boil until just tender. Drain and season with soy sauce and sesame oil. Set aside.
Heat oil in a wok over high heat. Add garlic, ginger and black beans. Stir-fry for 1 minute or until fragrant. Add soy sauce, wine, sugar, chicken stock and rice vinegar and bring to boil. Add mussels, cover wok and steam for 3 minutes or until they open. Remove mussels to a bowl.
Add cornstarch mixture and sesame oil to sauce and bring to boil, stirring until sauce has thickened. Toss with mussels and garnish with coriander. Serve over noodles. Serves 4