1 Rinse the soaked black beans. Cover with water, boil and simmer until tender. 2 Bring the stock to the boil and simmer with the ginger. Steam the seafood above the simmering stock (if you dont have a steamer, put the seafood in a foil envelope, add a swig of water or white wine and bake in the oven at the highest temperature for 5-10 minutes or until opened up). 3 While your seafood is steaming, cook the noodles in boiling salted water until tender and drain. Divide the noodles between four deep broth bowls and scatter with the seafood, beans, herbs and chilli. Check the seasoning of the broth and serve from a teapot at the table. Finish with a squeeze of lime juice. Recipe by: The Naked Chef
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|Serving Size: 1 Serving (371g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 47 (10%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 95.6mg||29 %|
|Sodium 25.9mg||1 %|
|Potassium 381.3mg||10 %|
|Total Carbohydrate 91.7g||27 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 85.1g|
|Protein 16.8g||24 %|
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Calories per serving: 467
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