Ching He Huang / Chinese Food Made Easy / fish / scallops flame with Black Bean Noodles

Ching He Huang / Chinese Food Made Easy / fish / beans blacks steamed scallops with noodles www.chinghehuang.com www.amazon.co.uk Ching itunes.apple.com shows a fish buyer in the market as one of their favorites do sauces of all time, blacks bean sauce, served with scallops and noodles. Ingredients For the scallops with 75g/3oz dried vermicelli noodles 8 scallops, removed from the peel, de-bearded and corals, shells cleaned and reserved for blacks bean sauce 6 clovesGarlic, finely chopped piece of fresh ginger 2.5cm/1in, peeled, finely chopped 1 red chilli, seeded, finely chopped 1 tablespoon salted fermented bean blacks, washed and crushed into a paste (available from Asian grocery stores) 1 tablespoon Shaoxing rice wine or dry sherry 2 tablespoons light soy sauce 3 tablespoons water 2 tablespoons finely chopped fresh chives or green onions to serve Method 1 for the scallops with noodles, dried noodles to soak in a bowl of freshly boiled water for 5-6 minutes or until tender. Exhaustwell, then cut into lengths 10cm/4in and set aside. 2. Place the cleaned mussels in their shells again. 3. For the bean sauce to give blacks mix all the ingredients for the sauce in a bowl. Spoon a teaspoon of sauce over each finger and gently rub into the meat comb. 4. Wrap some of the soft noodles around each scallop, then spoon a teaspoon of water for the pasta. (This helps to keep wet noodles, and working to create a sauce, when combined with steamFruit juices ...