2 x 400 g (13 oz) cans black beans, rinsed and drained
3 cm (1 inch) piece of fresh root ginger
2 red chillies, finely diced
1 tablespoon sesame oil
1–2 teaspoons chilli oil
3 tablespoons sweet chilli sauce
3 tablepoons light soy sauce
1 teaspoon clear honey
chopped coriander leaves, to garnish
Cook the noodles in a large saucepan of lightly salted boiling water for 4–5 minutes, or according to the packet instructions. Drain well, then return to the pan and cover. Thinly slice the spring onions diagonally and add to the noodles with the black beans and toss to mix well.
Peel and grate the root ginger into a bowl, then stir in the remaining ingredients and mix well. Pour the dressing over the noodle mixture and toss to mix well. Cook over a low heat for a few minutes until warmed through.
Ladle into warm bowls, scatter over chopped coriander leaves and serve.