You can make many different versions of this based on different meats as available. For four people:

Mix together

  • 4 tbsp    black bean sauce (or Hoisin sauce)
  • 2 tsp      soy sauce
  • 2 tbsp    Chinese rice wine or dry sherry
  • ½ tsp     chilli flakes
  • Pinch of Chinese five-spice powder

Set aside. Meat can be raw or cooked leftover sliced beef, pork or chicken. Now heat your wok or large frying pan with

  • 2–4 tbsp vegetable or groundnut oil
  • 2 large   garlic cloves, sliced
  • 20g root ginger, peeled and thinly sliced

Cook in hot oil for 30 seconds. Add

  • 400g meat, cut on the diagonal into slices about 5mm thick

Stir fry until golden, then scoop out onto a plate and keep warm. Now add a mixture of all or some of the following:

  • onion, sliced
  • red pepper, deseeded and sliced
  • tenderstem broccoli, cut into short pieces
  • Baby corn, halved lengthwise
  • Sugarsnap peas

Stir fry until still firm but not soggy

  • 4 nests  dried egg noodles, cooked according to the packet or 400g Straight to Wok noodles
  • 2 tsp cornflour, mixed with 60ml water

Add to the wok with the reserved meat and sauce mixture and stir around to coat and thicken. Add a splash more water if needed. Serve into four bowls and garnish with

  • spring onions, sliced
  • fresh coriander, roughly chopped
  • sesame seeds