Black bean noodle is a wonderful ingredient and a great source of protein. When they’re served with vegies, you can be assured you’re eating a healthy and balanced meal.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- Sauce
- 1 cup soy sauce
- ½ cup rice-wine vinegar
- 2 cloves garlic, crushed
- 1 tbsp ginger, grated
- 1 tbsp cornflour
-
- 300g black bean noodles
- 1 onion, sliced into half-moons
- 1 carrot, sliced into thin diagonals
- 1 red capsicum, sliced into thin strips
- 1 broccoli head, broken into small florets, stem cut into matchsticks
- 6 button mushrooms, sliced
- Handful snow peas, strings removed
- 1 tbsp sesame seeds
Method
- To prepare stir-fry sauce, mix all ingredients in bowl and set aside.
- Pour 4 cups boiling water into saucepan. Add noodles to boiling water. Separate noodles and boil for 8–10 mins.
- Add splash of water to hot wok. Add onion and sauté for 2 mins. Add carrot, capsicum and broccoli stems and stir over high heat. Add mushroom and broccoli florets. Add another splash of water and stir-fry for 2 mins.
- Add sauce and stir until sauce begins to boil and thicken. Add snow peas. Add drained noodles. Mix noodles through and serve, topped with sesame seeds.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
