Rice Noodles with Surimi in Black Bean and Garlic Sauce

Rice Noodles and Surimi

Rice noodles are comforting and filling and maybe because they're so thin, it seems healthy and okay to eat more of it. Singapore noodles are a favourite choice at Asian restaurants and that's made with rice noodles. It's easy to reconstitute these noodles at home, because all it takes is to blanch them in boiling hot water for 1 minute to soften. Drain noodles and place noodles in a saucepan, cover and set aside until ready to cook.

Surimi is also known as crab sticks or fake crab and is composed of different kinds of fish. I'm using surimi in place of shrimp because my husband has recently developed an allergy to shrimp.

Black bean sauce is quite salty so it may not be necessary to add any more salt.

Ingredients

1 lb. rice sticks, soaked in boiling water for 5 minutes, drained and set aside in a saucepan with a cover

2 tsp. bottled black bean sauce

1 tsp. mirin or rice wine

1/4 tsp. sugar or to taste

6 Louis Kemp crab sticks or 1/2 lb. shelled and deveined shrimp

4 Tbsp. vegetable oil

1 large onion, cut in thick slices

6 cloves garlic, minced

2 Tbsp. bottled black bean sauce

1 Tbsp. mirin or rice wine

1 tsp. sugar or to taste

1 green chili, sliced

3-4 stalks green onions, chopped

Directions

1. Slice crab sticks into bite-sized pieces and set aside.
2. Stir 2 tsp. black bean sauce, 1 tsp. mirin and 1/4 tsp. sugar, toss noodles with sauce and set aside.
3. Stir 2 Tbsp. black bean sauce, 1 Tbsp. mirin and 1 tsp. sugar and set aside.
4. Heat oil and stir-fry onions until translucent.
5. Stir in garlic and green chilies, add crab sticks and toss.
6. Add 2nd batch of sauce, stir until it bubbles and caramelises.
7. Add noodles to pan and toss to coat everything with the sauce.
8. When noodles are heated through, garnish with green onions and serve.