Chilli bean stir-fry

Ingredients

• 1 nest wholewheat noodles (approx. 60g/2¼oz)
• 1 red chilli, roughly chopped
• 20g/¾oz piece fresh root ginger, roughly chopped
• 2 garlic cloves
• 2 tbsp light soy sauce
• 1 tbsp white wine vinegar
• 2 tsp brown sugar
• 1 tsp sesame oil
• 1 tbsp olive oil
• 200g/7oz green beans, trimmed and halved
• 150g/5½oz broccoli, broken into small florets, stalks thinly sliced
• 1 red onion, thinly sliced
• 400g tin black beans, drained

Method

1. Bring a saucepan of water to the boil, add the noodles and cook for 4 minutes or until cooked. Drain, rinse under cold water and set aside.

2. Put the chilli, ginger and garlic into a jug with the soy sauce, vinegar, sugar and sesame oil. Blend until smooth with a stick blender, then set aside. If you don’t have a stick blender, you can pound the ingredients together with a pestle and mortar.

3. Heat the olive oil in a wok or large frying pan over a high heat, then add the green beans, broccoli and onion. Stir-fry for 2–3 minutes, until the beans and onions are lightly charred.

4. Add the cooked noodles, black beans and the sauce and fry together for a further minute. Divide between 2 warmed bowls and serve.

Chilli bean stir-fry