Thursday, 6 November 2014

Black Bean and Seafood Noodles

Black Bean Noodle Stir Fry


2-4 Cloves Garlic, finely minced
1 inch Peeled Ginger Root, finely minced
1/4 Cup sliced Green Onions
1/4 Cup Black Bean Sauce
2 Tablespoons Rice Vinegar
1 Tablespoon Soy Sauce
2 Tablespoons Mirin or Sugar
1 Tablespoon Sesame Seed Oil

2-4 Servings Plain ramen, rice or alternate noodle of your choice, prepared according to package
1/2 Cup Diced Squid Tube (About 1 inch square)
1/2 Cup Cooked Shrimp

1 Bunch Sliced Enoki Mushrooms
Julienne Carrots
1/2 Cup Edamame

You can Also sub a cooked diced chicken breast for the seafood


Heat a large skillet over medium heat and oil lightly. Bring a pot of water to a boil and prepare the noodles according to the package directions.

Heat a small skillet over medium heat and oil lightly.

Add the minced garlic and ginger and stir fry cook for about 2-5 minutes.

Add the Black bean sauce, rice vinegar, soy sauce, mirin, and sesame seed oil. Reduce heat and simmer for about 10 minutes.

When small skillet is heated, lightly fry the diced squid lightly, only about 1-2 minutes until squid is just cooked through. Overcooked squid turns to rubber.

Add the cooked shrimp to the sauce skillet, and the cooked squid. Add any other vegetables as desired.

Before serving, stir in the green onions, and toss the sauce with the noodles.

Serve hot.



Fresh squid is best but hard to come by in some places. If you can't get fresh squid look for flash frozen squid that have been individually frozen, and then slowly defrost over night in the fridge. Also be careful to not over cook the squid because it really does turn to rubber when over cooked and that is why a lot of people think they don't like squid. I am sure if people tried fresh fried squid they would love it.

Other Places:

Spicy Squid Chips

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