We’ve health-ified an old favourite here. These black bean noodles with stir-fry veg is something your guests definitely won’t expect, but definitely will enjoy! Zingy, moorish and infused with a wholesome twist, this nutrient-dense dish is also designed for anyone who needs to pay special attention to their health, but doesn’t want to compromise on flavour.


  • 4 nests of whole wheat noodles
  • Handful of oyster mushrooms
  • 1 red chilli 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 sauce:
  • 1 can of black beans
  • 3 cloves of chopped garlic
  • Thumb-sized piece of ginger chopped
  • 3 tablespoon 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


  • Place noodles in a pot of boiling water and leave to simmer for 4 minutes
  • 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
  • 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
  • Add sugar snap peas and the rest of the sauce
  • Drain the noodles and mix into the vegetables and sauce in the pan

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