Ingredients, per person
4-5 tiny sausages
1 package of instant noodles, minus seasoning
a handful of mung bean sprouts
a few garlic cloves
2 tbsp ketchup
2 tbsp douchi (fermented black soybeans)
1 tbsp chili flakes
oil for frying
Using a sharp knife, cut each sausage halfway through lengthwise, then across. Fry the sausages on low heat until nicely browned, turning them every now and then.
Cook the noodles according to the instructions on the package, but in as little water as possible. When ready, place the noodles in a bowl, saving the starchy water for the sauce.
Rinse the black beans, put them in a mortar along with the garlic and ketchup and grind into a paste. (I like my sauce chunky, if you want it smooth a blender might be a better option.) Stir in the chili flakes. Add the hot noodle water to the sauce, one spoon at a time, until it reaches desired consistency.
Top the noodles with sausages, sauce and bean sprouts. Enjoy!
Images taken with my iPhone 6s, edited with Preview for Mac or Canva.
