Here’s another of those great weeknight meals. The cumulative cooking and preparation time is barely 15 minutes, it is hearty and satisfying, and the taste is amazing. The black bean sauce is rich and salty, and pairs well with the thick noodles and hunks of mushroom. Serve in big bowls with chopsticks, sprinkles with spring onions or fried shallots.
Mushrooms and Noodles with Black Bean Sauce (serves 2)
2 cloves garlic
15 medium brown mushrooms
1/4 cup black bean sauce
1/4 cup water
400g udon noodles, or other thick noodles
sesame oil, for frying
Finely chop the onion and garlic, and roughly slice the mushrooms. Heat sesame oil (about 1-2 tablespoons) in a frying pan or wok, and fry the onions for a few minutes. Add the garlic and mushrooms, and cook until the mushrooms are tender and reduced in size. Add the water and black bean sauce, and mix to fully combine. Add the noodles, and continue cooking until they are hot. Serve immediately.
Source: Adapted from Lynelle Scott Aitken’s “Vegetarian Asian”