Ching He Huang/Chinese Food Made Easy/Seafood/Black bean steamed scallops with noodles www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ching shows a fish buyer at the market how to make one of her favourite sauces of all time, black bean sauce, serving it with scallops and noodles. Ingredients For the scallops with noodles 75g/3oz dried vermicelli noodles 8 scallops, removed from the shells, de-bearded and coral removed, shells cleaned and reserved For the black bean sauce 6 cloves garlic, finely chopped 2.5cm/1in piece fresh root ginger, peeled, finely chopped 1 red chilli, de-seeded, finely chopped 1 tbsp fermented salted black beans, washed and crushed into a paste (available from Asian grocers) 1 tbsp Shaoxing rice wine or dry sherry 2 tbsp light soy sauce 3 tbsp water To serve 2 tbsp finely chopped fresh chives or spring onions Method 1. For the scallops with noodles, soak the dried vermicelli in a bowl of just-boiled water for 5-6 minutes, or until tender. Drain well, then chop into 10cm/4in lengths and set aside. 2. Place the cleaned scallops back into their shells. 3. For the black bean sauce, mix all of the sauce ingredients together in a bowl. Spoon a teaspoon of the sauce on top of each scallop and gently rub into the scallop flesh. 4. Wrap some of the soft vermicelli noodles around each scallop, then spoon one teaspoon of water around the noodles. (This helps to keep the noodles moist and works to create a sauce when combined with the steamed juices of …