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

Recipe tips

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.