INGREDIENTS

INSTRUCTIONS

Put the noodles to cook in a pan of boiling water with a pinch of  salt
and a drop of oil. They usually cook more quickly than pasta so  don't
let them go too far - about 8 minutes is fine. Allow to rest in  the
cooking liquid while you make the rest of the dish.  In a wok or large
frying pan, put 2tbsp of oil and add the ginger,  garlic and spring
onions. Toss quickly for 1 minute, add the  courgettes, red pepper and
beansprouts and stir fry for 3 minutes.  In a small pan, put the
remaining oil, the black beans or black bean  sauce, the chilli sauce
and tomatoes. Stir and bring to the boil. Add  soy sauce to the first
vegetable mixture and check for seasoning.  Assemble the dish by
draining the noodles thoroughly and stirring one  third of the
beansprout mixture into them. Put this in a layer in a  serving dish.
In the centre of that, put the rest of the beansprout  mixture and
then, in a third layer in the centre, carefully pour the  tomato and
black bean mixture, which should have reduced to the  thickness of
double cream.  DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All
rights  reserved.  Carlton Food Network http://www.cfn.co.uk/
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2682
Calories From Fat: 1190
Total Fat: 142.3g
Cholesterol: 0mg
Sodium: 3385mg
Potassium: 1960.7mg
Carbohydrates: 325.3g
Fiber: 33.4g
Sugar: 11.8g
Protein: 54.4g