225 gr (8oz) dried Chinese egg noodles
For the black bean sauce
2 tbsp black bean sauce
3 tbsp oil, preferably groundnut
2 tbso yellow bean sauce
2 large cloves garlic, peeled and finely chopped
1 tsp peeled and finely chopped root ginger
2 tbsp finely chopped spring onions
2 tsp chilli sauce
2 tsp caster sugar
1 tbsp dark soy sauce
2 tsp chilli oil
2 tbsp rice wine or dry sherry
150 ml (5 fl oz) chicken or vegetable stock
1 tsp cornfluor mixed with 1 tsp water
Cook the noodles in boiling water according to the pack instructions, drain and leave in a bowl of cold water until you are ready to use.
Heat the oil in a wok or large frying pan until moderately hot. Add the black and yellow bean sauces, garlic, ginger and spring onions and stir-fry for 2 minutes. Add the rest of the ingredients, except the cornfluor mixture, and cook for 2 minutes. Add the rest of the ingredients, except the cornfluor mixture, and cook for 2 minutes. Add the cornfluor mixture and bring to the boil for 30 seconds.
Remove from the heat and let the sauce cool. Drain the noodles and mix thoroughly with the sauce. Serve at once, or leave to cool if you prefer.