Instructions: Put the noodles to cook in a pan of boiling water with a pinch of salt and a drop of oil. They usually cook more quickly than pasta so dont let them go too far - about 8 minutes is fine. Allow to rest in the cooking liquid while you make the rest of the dish.

In a wok or large frying pan, put 2tbsp of oil and add the ginger, garlic and spring onions. Toss quickly for 1 minute, add the courgettes, red pepper and beansprouts and stir fry for 3 minutes.

In a small pan, put the remaining oil, the black beans or black bean sauce, the chilli sauce and tomatoes. Stir and bring to the boil. Add soy sauce to the first vegetable mixture and check for seasoning.

Assemble the dish by draining the noodles thoroughly and stirring one third of the beansprout mixture into them. Put this in a layer in a serving dish.

In the centre of that, put the rest of the beansprout mixture and then, in a third layer in the centre, carefully pour the tomato and black bean mixture, which should have reduced to the thickness of double cream.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.