I love noodles and am always seeking out new recipes, especially healthy one like these from ” Thrifty Cooking in the Doctors Kitchen” by Dr Rupy Aujla.
Ingredients
- 1 nest wholewheat noodles approx. 60g
- 1 red chilli roughly chopped
- 20 g 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
- 200 g green beans trimmed and halved
- 150 g broccoli broken into small florets, stalks thinly sliced
- 1 red onion thinly sliced
- 400 g tin black beans drained
Servings:
Instructions
- 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.
- 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.
- 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.
- Add the cooked noodles, black beans and the sauce and fry together for a further minute. Divide between 2 warmed bowls and serve.
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