INGREDIENTS
500g Hokkien noodles
¼ cup peanut oil
2 white onions, cut into eighths and separated
2 cloves garlic, crushed
1 teaspoon grated ginger
2 teaspoons sambal oelek (see notes)
2 tablespoons salted black beans
1 red capsicum, seeded and cut into large squares
600g Ling fillets, skin off, bones removed, cut into large chunks
100g shiitake, halved (see notes)
METHOD
Make Stir-fry Sauce: combine all ingredients and set aside.
Blanch noodles in boiling water for 2 minutes, then drain and set aside.
Heat a wok over a high heat, add oil, then onion and stir-fry for 3-4 minutes, until it starts to colour. Add garlic, ginger, sambal oelek, black beans and capsicum and stir to combine. Add ling and shiitake and stir-fry for a couple of minutes, tossing well so that all of the fish comes into contact with the wok. Add Stir-fry Sauce and noodles and toss in the wok for another minute.
Using a slotted spoon or spider, scoop out the fish, noodles and vegetables and place in a serving bowl.
Boil sauce vigorously for a minute or 2, until slightly thickened, pour over noodles and serve immediately.
