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Black bean noodles


  • Soak the noodles in boiling water until just separated. Then drain well and set aside.
  • Heat a little oil in a wok (or large heavy-bottomed pan) and briefly cook the garlic and ginger, continually stirring.
  • Add the mushrooms and leave to briefly cook before stirring, adding a little more oil if needed.
  • Then add the cabbage and cook until slightly wilted, continually tossing.
  • Add the black bean sauce with the stock, and stirfry until the vegies are tender. Taste for seasoning.
  • Then add the noodles and spring onions. Toss well and briefly cook to heat through.


  • 1-2 packets Hokkien noodles
  • vegetable oil
  • 2 garlic cloves, finely sliced
  • 2 cm piece of ginger, cut into matchsticks
  • 250 gm button mushrooms, quartered
  • ¼ Savoy cabbage, shredded & ribs removed
  • 1 heaped tbsp black bean sauce
  • ½ cup vegetable or chicken stock
  • 4 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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