Ingredients
- 125 g (4 oz) wok–ready hokkien (egg) noodles
- 175 g (6 oz) calf's kidneys
- 2 tablespoons black bean sauce
- 1 tablespoon sunflower oil
- 1 small red onion, halved and thinly sliced
- 1 yellow capsicum (bell pepper), halved, seeded and sliced
- 1 red birdseye (Thai) chilli, seeded and finely chopped
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, finely chopped
- 2¾ cups (250 g) bean sprouts, trimmed
- 300 g (10 oz) bok choy, chopped
- 1½ cups (50 g) rocket (arugula) leaves
- 2 tablespoons salt–reduced soy sauce, or to taste
- 2 tablespoons toasted sesame seeds
Preparation
- Cook the noodles according to the packet instructions.
- Drain well and set aside.
- Cut the kidneys into 2.
- 5 cm (1 inch) pieces, following the lobes and discarding any fat and membranes.
- Dilute the black bean sauce with 2 tablespoons water and set aside.
- Heat 1 teaspoon of the sunflower oil in a wok or large non–stick frying pan over medium–high heat.
- Add the kidneys and stir–fry for 3 minutes, or until they are evenly browned, then add 1 tablespoon of the black bean sauce mixture and stir well.
- Remove to a plate and keep warm.
- Heat the remaining oil in the clean wok and swirl to coat the base and side.
- Add the onion, capsicum, chilli, ginger and garlic and stir–fry for 1 minute.
- Add the noodles, bean sprouts, bok choy and rocket.
- Sprinkle over 2 tablespoons water and continue stir–frying for 2 minutes – the vegetables should still be crunchy and the greens wilted.
- Add the remaining black bean sauce mixture, the soy sauce and the kidneys to the wok and toss well to combine.
- Divide between serving bowls and serve immediately, sprinkled with the sesame seeds.