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12 oz Chinese noodles
1 tbsp salted black beans, coarsely chopped
3 oz bean sprouts
1 tbsp peanut oil
1/2 kg salmon fillet, cut into 1-inch cubes
2 tsp grated ginger
2 tbsp rice wine or medium-dry sherry
2 tsp sesame oil
3 oz watercress leaves with fine stems
1/2 red bell pepper, seeded, chopped
Method
Cook noodles according to package directions, drain, and rinse well with cold water. Drain again, then put into a serving bowl, cover and refrigerate while preparing remaining ingredients.
Soak black beans in 1 to 2 tablespoons hot water. Bring a pan of water to a boil, add bean sprouts and boil 1 minute. Drain, rinse under cold running water, then set aside.
In a skillet, heat peanut oil. Add salmon, in batches if necessary, and fry until just cooked and pale gold. Drain on paper towels.
Add ginger, rice wine or sherry, sesame oil, and half the watercress. Boil a few seconds, then add black beans and remove from heat.
Add bean sprouts, bell pepper, and salmon to noodles. Pour warm dressing over noodle mixture and garnish with remaining watercress.
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