Fermented black beans combine with toasted garlic for a super-savoury noodle dish you’ll want to add to your repertoire
My life story can be told in two parts: before I discovered Chinese black beans and after. Yes, they are the same beans that grace the infamous jars of sweet, ready-made black-bean sauce, but used as raw ingredients, these beans taste very different and are like a silver bullet in vegan cooking. They are tiny, salty, umami bombs that, like many of the best ingredients, are an instant short cut to delicious flavour. A story worth telling, I think.