Stir Fry Veg with Black Bean Sauce and Noodles

Tue, 24 January 2017

Ingredients

4 nests of whole wheat noodles

Handful of oyster mushrooms

1 red chili pepper chopped

3 chopped scallions

1 can drained black beans

Half chopped red bell pepper

Half a grated carrot

2 handfuls chopped sugar snap peas

For the sauce

1 can of black beans

3 cloves of chopped garlic

Thumb-sized piece of ginger chopped

3 tablespoons of tamari or soy sauce

1 teaspoon of rice wine vinegar

1 teaspoon of vegetable stock

1 8oz cup of water

1 tablespoon of maple syrup

Method

1. Place the noodles in a pot of boiling water and leave to simmer for four minutes

2. To make your sauce add black beans, garlic, ginger, tamari sauce, rice wine vinegar, vegetable stock, water and maple syrup to your blender and blend until smooth

3. Pour a small amount of the sauce onto your pan and fry your mushrooms, chilli pepper, scallions, bell pepper and carrots in this, adding small amounts of the sauce as you cook

4. Add sugar snap peas and the rest of the sauce

5. Drain the noodles and mix into the vegetables and sauce in the pan

Hummus Three Ways

Takes 30 minutes. Makes about 1kg of hummus altogether

This is a really cool thing to do with hummus. In this recipe you will make a basic hummus that tastes realy good and then turn ⅓ of it into a roasted carrot hummus, another ⅓ into a pink sweet beetroot and olive oil hummus, and the final one will stay strong as standard issue hummus! It's a great thing to do for a bit of variety and especially for a dinner party or for drinks.

Basic Hummus Ingredients

6 cloves of garlic (peel)

3 x 400g tins of chickpeas (drain and rinse well)

150ml lemon juice (juice of 3 lemons)

6 tablespoons light tahini

3 teaspoons salt

a pinch of freshly ground black pepper

½ tsp pinch of ground cumin

9 tablespoons water

1. Add all the ingredients to your food processor and blitz!

2. Split your hummus in three and add the following to two of the portions:

2nd Hummus