Black Bean and Red Pepper Chow Mein

Black Bean and Red Pepper Chow Mein

Serves 4 25 Minutes

Try this delicious vegetarian chow mein for a change. It's quick, easy and tastes just like what you would order from a takeaway!

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Ingredients

  • 225g x Fine egg noodles
  • 1 tsp x Vegetable oil
  • 4 x Spring onions (finely sliced)
  • 2 x Garlic cloves (finely sliced)
  • 5cm x Piece of ginger (peeled and finely chopped)
  • 2 x Chillis (seeded and finely sliced)
  • 2 x Red peppers (seeded and finely sliced)
  • 160g x Mangetout (thinly sliced)
  • 160g x Baby corn (halved)
  • 2 x Carrots (peeled and peeled into slices)
  • 1 x Courgette (peeled into slices)
  • 425g x Stir fry black bean and red pepper cooking sauce
  • 1 tbsp x Roughly chopped corriander

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Ingredients

  • 225g x Fine egg noodles
  • 1 tsp x Vegetable oil
  • 4 x Spring onions (finely sliced)
  • 2 x Garlic cloves (finely sliced)
  • 5cm x Piece of ginger (peeled and finely chopped)
  • 2 x Chillis (seeded and finely sliced)
  • 2 x Red peppers (seeded and finely sliced)
  • 160g x Mangetout (thinly sliced)
  • 160g x Baby corn (halved)
  • 2 x Carrots (peeled and peeled into slices)
  • 1 x Courgette (peeled into slices)
  • 425g x Stir fry black bean and red pepper cooking sauce
  • 1 tbsp x Roughly chopped corriander
  1. Make sure that you prepare all the vegetables before you start cooking.

  2. Bring a pan of water to the boil. Add the noodles and simmer for 3 minutes then drain and return to the pan. Set aside while you cook the stir fry.

  3. Heat a wok or large frying pan until hot. Add the vegetable oil and spring onions, garlic, ginger and ¾ of the chilli and stir fry for 2 minutes.

  4. Add the peppers and baby corn and stir fry for 1 minute then add 100ml water. Stir well then cover with a lid and steam cook for 2 minutes.

  5. Stir in the sauce, mangetout, carrots and courgette, cover and cook for another 1-2 minutes until just wilted down.

  6. Stir in the noodles and cook for 1 minute until hot through.

  7. Divide between serving plates and scatter with the coriander and remaining chilli.

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