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Veggie Packed Black Bean Stir-Fry

Veggie Packed Black Bean Stir-Fry

with Egg Noodles and Peanuts

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Our Veggie Packed Black Bean Stir-Fry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:RapidVeggieUnder 650 calories
Allergens:EggCereals containing glutenSoyaPeanut

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Green Beans

60 grams

Baby Corn

80 grams

Tenderstem® Broccoli

2 unit(s)

Spring Onion

2 unit(s)

Garlic Clove

120 grams

Sliced Mushrooms

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

1 sachet(s)

Black Bean Sauce

(ContainsSoya)

15 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 pinch

Chilli Flakes

25 grams

Salted Peanuts

(ContainsPeanut)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2148 kJ
Energy (kcal)513 kcal
Fat10.0 g
of which saturates1.7 g
Carbohydrate80.3 g
of which sugars25.7 g
Protein20.7 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Saucepan
Colander
Instructionsarrow up iconarrow up icon
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1

a) Trim and halve the green beans.
b) Cut the baby corn into thirds.
c) Halve any thick Tenderstem® broccoli stems lengthways, then cut into thirds.
d) Trim and thinly slice the spring onions. Peel and grate the garlic (or use a garlic press).

2

a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
b) Heat a drizzle of oil in medium frying pan on medium-high heat.
c) When the oil is hot, stir-fry the broccoli for 1-2 mins. Add the baby corn, sliced mushrooms and half the spring onion, then stir-fry until just softened, 5-6 mins.
d) Stir in the garlic and cook for 30 secs more.

3

a) Meanwhile, when your pan of water is boiling, add the noodles and green beans and cook until tender, 4 mins.
b) Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together and to keep the beans vibrant.

4

a) Once the veg has softened, add the cooked noodles and beans to the frying pan.
b) Stir in the black bean sauce, soy sauce, half the chilli flakes (use less if you don't like too much heat) and water for the sauce (see ingredients for amount).
c) Cook until everything is piping hot and the noodles are well coated, 2-3 mins, stirring occasionally. TIP: Add a splash more water if it needs loosening a little.

5

a) Meanwhile, roughly chop the peanuts.

6

a) When ready, share the veggie noodles between your serving bowls, making sure to get all the black bean sauce from the pan.
b) Garnish with the peanuts and remaining spring onion.
c) Sprinkle over the remaining chilli flakes if you'd like some more heat. Enjoy!