Put the noodles to cook in a pan of boiling water with a pinch of salt and a drop of oil. They usually cook more quickly than pasta so dont let them go too far - about 8 minutes is fine. Allow to rest in the cooking liquid while you make the rest of the dish. In a wok or large frying pan, put 2tbsp of oil and add the ginger, garlic and spring onions. Toss quickly for 1 minute, add the courgettes, red pepper and beansprouts and stir fry for 3 minutes. In a small pan, put the remaining oil, the black beans or black bean sauce, the chilli sauce and tomatoes. Stir and bring to the boil. Add soy sauce to the first vegetable mixture and check for seasoning. Assemble the dish by draining the noodles thoroughly and stirring one third of the beansprout mixture into them. Put this in a layer in a serving dish. In the centre of that, put the rest of the beansprout mixture and then, in a third layer in the centre, carefully pour the tomato and black bean mixture, which should have reduced to the thickness of double cream. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (1342g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 553 (26%)|
|Amt Per Serving||% DV|
|Total Fat 61.4g||82 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 31.9g|
|Polyunsanturated Fat 17.7g|
|Cholesterol 378mg||116 %|
|Sodium 249.5mg||9 %|
|Potassium 1098mg||29 %|
|Total Carbohydrate 320.7g||94 %|
|Dietary Fiber 14.8g||59 %|
|Sugars, other 305.9g|
|Protein 63.7g||91 %|
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Calories per serving: 2095
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