Black Bean Stir-fry


Serves 2


½ Pepper, finely sliced (s)
1 Onion, finely sliced (s)
1 Spring onion, sliced into rings (s)
1 Carrot, finely sliced (s)
1 Portion of egg noodles
2 Garlic cloves, finely sliced (s)
2cm Cube of ginger, finely sliced
75g Snap peas, finely sliced (s)
195g Sharwood’s dark bean sauce (6.5 syn /2= 3.25 syn per person)
250g Lean Beef, sliced into fingers (p)


Soak the noodles in a bowl of boiling water, leave to soak for 2 mins, drain & set aside.
In a hot wok, sprayed with frylight, cook the beef for about 4 mins until it’s browned, add the onion, pepper, carrot, garlic, ginger & snap peas, mix well, cook for about 4 mins until hot.
Add the complete jar of black bean sauce blend with the other ingredients; add the noodles, mix and plate up, decorate with the spring onion.

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