Chilli Bury Black Pudding Stir Fry
with Hoi Sin & Soba Noodles
Method
Take the soba noodles and cook as per the packet instructions, drain and set aside.
Remove the wrapping from the Chilli Bury Black Pudding and cut into 1cm sized cubes.
Heat a little oil in a wok or large frying pan and cook the Chilli Bury
Black Pudding until crisp on the outside edges. Remove and place on absorbent kitchen paper.
Clean the pan and add a little more oil.
Add the ginger and garlic and allow the flavours to infuse for a few moments before adding the mixed vegetables.
Stir fry the vegetables for 2-3 minutes, keeping the contents of the pan moving.
Add the black pudding and hoi sin sauce and heat for a further minute.
Toss in the cooked soba noodles.
Serve with a sprinkling of sesame seeds.
Ingredients
1 Packet soba noodles
6 Baby sweetcorn (chopped into 1cm pieces)
1 Carrot (cut on an angle)
50g Mange tout
12 Small broccoli florets
5 Red radishes (cut into quarters)
4 Spring onions (cut into 2 inch pieces)
120g Hoi sin sauce
1 Thumb sized piece of ginger (peeled and cut into matchstick sized pieces)
2 Cloves of garlic (crushed)
Sesame seeds
Oil to stir fry
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves: 2