Black bean garlic sauce is used heavily in Szechuan cooking. It’s savory and intense…and very salty. Use sparingly!
Black Bean Noodles with Mushrooms and Green Beans
12 ounces whole wheat udon noodles
8 ounces fresh shiitake mushrooms
8 ounces green beans, cut into1″ lengths and parboiled
4 green onions, minced
4 garlic cloves, minced
1/2 red pepper flakes
1/2 cup dry sherry
12 ounces low-sodium canned black beans
3 tablespoons Lee Kum Kee Black Bean Garlic Sauce
1 tablespoon hoisin sauce
1 tablespoon low-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1/2 cucumber, cut into matchsticks
tossed with 1 teaspoon rice vinegar
Boil the udon noodles until tender, then drain, reserving 1 cup of the cooking water. Rinse and set aside.
In a large nonstick skillet over high heat, cook the mushrooms, stirring frequently, until they release their liquid and begin to brown. Add the green beans, green onions, garlic, red pepper flakes, and sherry, and cook until the sherry has evaporated. Stir in the reserved noodle water, black beans, black bean sauce, hoisin, and soy sauce. Simmer until slightly thickened. Turn off the heat and add 2 tablespoons rice vinegar.
Divide the udon noodles into individual bowls, top with the black bean garlic mushroom sauce, and top with the vinegar-cucumber matchsticks and more sliced green onions.