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Three bean noodles with plums
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Serves: 2 - 3
1 tbsp sunflower oil
2 cloves garlic, crushed
Small piece fresh root ginger, peeled and finely chopped
1 small red onion, thinly sliced
1 red Romano pepper, deseeded and sliced
150g round beans, trimmed and halved
300g pack fresh free-range egg noodles
100g podded broad beans
4 plums, stoned and sliced
50g cashew nuts
1 tbsp black bean & garlic sauce
2 tbsp soy sauce
1. Heat the oil in a wok and add the garlic, ginger and onion. Fry for 30 seconds then add the pepper and beans and stir-fry over a high heat for a further 2 minutes until the vegetables start to brown.
2. Add the noodles to the pan and continue frying for 3–4 minutes until piping hot. Add the broad beans, plums and cashew nuts and fry for a further minute.
3. Mix together the black bean and soy sauces with 3 tbsp water and add to the pan. Stir to coat in the sauce and serve in warm bowls.
You can use any kind of green beans in this recipe, and replace the cashew nuts with water chestnuts if desired.
Typical values per serving:
Per serving for 3 people
This recipe was first published in June 2013.