- Cook the noodles in a saucepan of boiling water for 3 minutes, or cook or soak them according to the packet instructions. Drain well and set aside.
- Cut the kidneys into 2.5 cm (1 in) pieces, following the lobes and discarding any fat and membranes. Dilute the black bean sauce with 2 tbsp water and set aside.
- Heat 1 tsp of the oil in a non-stick frying pan over a moderately high heat. Put in the kidneys and stir-fry for 3 minutes or until they are evenly browned. Add ½ tbsp of the black bean sauce mixture and stir to combine. Remove from the heat and keep hot.
- Heat a wok or heavy-based frying pan until really hot, then add the remaining oil and swirl to coat the wok. Add the onion, pepper, chilli, ginger and garlic and stir-fry for 1 minute. Add the noodles, bean sprouts, pak choy and chard or rocket. Sprinkle over 2 tbsp water and continue stir-frying for 2 minutes. The vegetables should still be crunchy, and the greens wilted.
- Add the remaining black bean sauce mixture, the soy sauce and the kidneys. Toss well to combine, then taste for seasoning, adding more soy sauce if liked. Serve immediately, sprinkled with the sesame seeds.
Some more ideas
Use lamb's kidneys instead of calf's kidneys. Cut them in half crossways and remove the fat and membranes by incising a V-shaped indentation, then cut each half into about 8 pieces. * Instead of kidneys, use 200 g (7 oz) pork fillet (tenderloin) or skinless boneless chicken breasts (fillets), cut into strips.
Kidneys are a very valuable source of iron and protein, and they also provide selenium, a mineral that acts as an antioxidant, protecting cells against damage by free radicals. Selenium also plays a major role in the maintenance of healthy skin and hair, and is important for fertility.
Each serving provides
A, B1, B2, B6, B12, C, folate, niacin, iron, selenium, zinc * calcium, potassium