Mussels With Black Bean Sauce And Noodles

Mussels With Black Bean Sauce And Noodles .jpg



  • 8 ounces Chinese egg noodles
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil


  • 2 tablespoons vegetable oil
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons minced ginger
  • 2 tablespoons fermented dry black beans, rinsed
  • 1 tablespoon soy sauce
  • 2 tablespoons white wine
  • 1/2 teaspoon sugar
  • 1/2 cup chicken stock or water
  • 1 tablespoon rice vinegar
  • 2 pounds mussels, rinsed
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 1 teaspoon sesame oil
  • 2 tablespoons chopped fresh coriander


Bring a pot of salted water to boil. Add noodles and boil until just tender. Drain and season with soy sauce and sesame oil. Set aside.

Heat oil in a wok over high heat. Add garlic, ginger and black beans. Stir-fry for 1 minute or until fragrant. Add soy sauce, wine, sugar, chicken stock and rice vinegar and bring to boil. Add mussels, cover wok and steam for 3 minutes or until they open. Remove mussels to a bowl.

Add cornstarch mixture and sesame oil to sauce and bring to boil, stirring until sauce has thickened. Toss with mussels and garnish with coriander. Serve over noodles. Serves 4