A true cantonese girl, I like my soups. I grew up with them you see. Especially clear soup. In fact, I was told that as a toddler. I saw my uncle enjoying his huge bowl of soup-being jealous, I threw my ball into his bowl. Yup! Right from my cot (We stayed in a 2 bedroom small apartment so my cot was in the living area near to the dining table).
Alas, that aim has never been replicated.
My eyes twinkled when I say 200 Soups for sale at my work place (the have the book people come in every fortnight, some proceeds go to charity). For $6, that’s a bargain!
So here comes my entry for this week’s Presto Pasta. Black Bean Beef Soba Noodles caught my eye because it looks simple and hearty for a quick week night dinner. I was also intrigued by the addition of raw peanuts, which certainly add a texture to the beef and noodles. The 2 chili padi was also enough to give you the heat without a punch. Ahh.. I think my $6 was well spent.
Black Bean Beef Soba Noodles (serves 2)
100 grams of soba noodles
around 600 ml of beef stock with 1 cup of water
200 grams of lean beef-sliced thinly
around 1/2 cup of raw peanuts
2 cups of bean sprouts
2 tsp of black bean sauce
1 tsp of garlic
1 knob of ginger sliced
1 chili padi chopped finely
1 red onion sliced
chopped spring onions
Saute garlic, chili, ginger and onion. Add in the black bean sauce. As it bubbles, add stock and water. Simmer for around 5 minutes and you have your stock base. Add raw nuts in first. Followed by noodles. Cook for around 3 minutes. As it boils, add the beef. Once the beef is done, taste and season. Serve with spring onions.
My entry to Presto Pasta. I’m the host this week! Send me your entries to daphnesu16(at)yahoo(dot)com and cc to ruth(at)4everykitchen(dot)com