Chicken and Stornoway Black pudding with Fermented Chilli Noodles

Add your oil to a hot wok and stir in the chicken breast strips.
Mix the curry powder with a little oil and add the pan
Thinly slice the onions and add to the pan with the beansprouts.
Place a slice of your black pudding into a hot oven for just a couple of minutes. You don't want to overcook!
Back to the Wok and add your fermented chilli oil, a tea spoon of the beaten egg the black pudding.
Making sure we don't have the heat to high, as the black pudding will dry out, we add our noodles and season

Enjoy

You can buy fermented chilli sauce in Provender Brown but if you’d like  make it then this is a great recipe!

 3 pounds fresh chili peppers (Scotch bonnets, Jalapenos, Serranos etc.)

 4 to 6 cloves garlic, peeled and minced

 2 tablespoons unrefined cane sugar, optional

 2 teaspoons unrefined sea salt

 vegetable starter culture dissolved in 1/4 cup water, or 1/4 cup fresh whey

Instructions

• Snip the stems from the chilies, but leave their green tops intact.
• Combine all ingredients in a food processor, or mince by hand, until chopped to a fine pasty texture.
• Spoon the chili paste into a glass mason jar and allow it to fermented, covered, at room temperature for five to seven days.
• After the chili paste has bubbled and brewed for about a week, set a fine-mesh sieve over a mixing bowl and spoon the fermented chili paste into the sieve. With a wooden spoon, press the chili paste into the sides of the sieve so that the sauce drips from the sieve into the waiting mixing bowl.
• Once you’ve pressed and pushed the chili sauce through the sieve, pour the sauce from the bowl into jar or bottle and store in the refrigerator. The sauce will keep for several months.