Method:
Soak the dried beans in cold water for 6 hours, then boil in water, cool and drain.
Cook fava beans and green peas separately in boiling salted water, cool and drain.
Season codfish with salt and pepper, brush with olive oil, wrap in aluminum foil and gently bake in the oven.
Blanch the black bean noodles in boiling salted water, cool down and drain.
Fry seaweed in hot oil and drain on absorbent paper towel.
Cut tofu into 1.5 cm (1/4 inch) squares and fry rapidly in hot oil.
Blanch the tomato in boiling water, remove skin and cut into slices.
Mix all the vinaigrette ingredients together and put to one side.
Mix the chili paste, bean paste and olive oil.
Place the seaweed on serving dish, add noodles, fried tofu and beans toss with the vinaigrette.
Flake codfish, cover some flakes partially with the bean paste and tomato slices.
Add to the plate. Decorate with fresh herbs and serve immediately.