UPDATE: here is the image. sorry it’s a little blurry, it’s from my phone. also note that i added broccoli this time, which shows off how versatile the dish can be.
It’s often frustrating to have to go out to get something to eat when you know that given access to their kitchen for 5 minutes you could figure out how they make your favorite dish. What was once an enjoyable experience becomes something almost frustrating as you throw another 8 bucks down the drain.
Aja Noodle is a place in the 12 corners of Brighton that I don’t get to go to very often, but when I do I usually end up ordering their chinese black bean noodles. Chinese black beans are very different from what we normally call black beans in America. They’re actually soybeans that have been fermented. What follows is a passable version of the Aja noodle dish.
- 1 16-oz. package rice ribbon noodles.
- 1 red pepper, coarsley chopped
- 1/2 small onion, coarsley chopped
- 3 scallions, coarsley chopped, white and green parts separated
- 1 carrot, shredded
- 2 tablespoons laoganma-brand black bean sauce
- 1 teaspoon soy sauce
1. Bring a pot of water to a boil and add the rice ribbon noodles to the water and boil for 6-8 minutes. While water is boiling, add a tablespoon of vegetable oil to a pan and cook peppers, onions, and white part of scallions along with 1 tsp. salt over high heat for 6-8 minutes or until slightly soft.
2. Drain noodles and rinse under cold water. Add black bean sauce to the pot where the noodles were and cook over high heat for 30-40 seconds. Add the noodles back to the pot, along with the soy sauce, and stir around until the noodles and sauce are well-mixed. Add cooked vegetables, carrots, and green parts of scallions.
I figure that this will serve two people and costs about 5-7 dollars in total, depending on how cheaply you can get the red peppers.