In this recipe, soy sauce instead of salt, seasons the pasta cooking water, which brings the list of ingredients to seven. The extra ingredient is well worth the extra flavor it brings to the pasta.
2 Tbsp Chinese fermented black beans
10 to 12-ounce package Chinese fresh, very thin noodles
soy sauce
2 Tbsp peanut oil
2 or 3 garlic cloves, coarsely chopped
3/4-inch piece fresh ginger, cut into fine julienne
1 or 2 fresh jalapeno chiles, seeded, cut into thin rings
12 ounces scallops, cut into 1/2 inch dice
salt and pepper
Soak black beans in cold water to cover for 10 minutes. Drain and coarsely mash with a fork. Set aside.
Blanch pasta in boiling water that you’ve seasoned with soy sauce rather than salt (allow 1 part soy to 3 parts water). The noodles cook in only a minute or two. When tender, drain, reserving about 1/4 cup of the cooking water; set aside.
Heat a wok or heavy skillet, add oil and stir-fry garlic and ginger in it for just a moment; toss in about 2/3 cup of the chile rings, reserving some for garnish.
Add the black beans and scallops, cooking through, until scallops are barely opaque. Do not overcook.
Toss scallop mixture with the pasta, add the reserved pasta cooking water and season to taste with salt and pepper.
Serve immediately, garnish with reserved jalapeno rings.
Serves 4.
