A quick, budget-friendly stir-fry that’s nutritious and ready in 30 minutes or less.
Nutritional Information (per serving):
- Calories: 436 kcal
- Protein: 19g
- Carbohydrates: 58g (of which 16g sugars)
- Fat: 9g (of which 1.5g saturates)
- Fibre: 20g
- Salt: 2.5g
Ingredients:
- 1 nest wholewheat noodles (approx. 60g/2¼oz)
- 1 red chilli, roughly chopped
- 20g/¾oz 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:
- Cook the Noodles:
- Bring a saucepan of water to a boil. Add the noodles and cook for 4 minutes, or until tender. Drain, rinse under cold water, and set aside.
- Prepare the Sauce:
- Blend the red chilli, ginger, garlic, soy sauce, white wine vinegar, brown sugar, and sesame oil until smooth using a stick blender. (If you don’t have a stick blender, you can use a pestle and mortar to pound the ingredients.)
- Stir-Fry the Vegetables:
- Heat the olive oil in a wok or large frying pan over high heat.
- Add the green beans, broccoli, and red onion. Stir-fry for 2–3 minutes, until the beans and onions are lightly charred.
- Combine and Serve:
- Add the cooked noodles, black beans, and prepared sauce to the wok. Stir-fry for an additional minute until everything is well combined and heated through.
- Divide between 2 warmed bowls and serve.
