Pak Choi & Baby Corn Black Bean Stir-Fry

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Boil a full kettle

Cut the baby corn in half lengthways

Cut the pak choi in half, separating the white base and green tops

Cut the white pak choi base into bite-sized pieces

Set the green pak choi tops aside

Add the wholewheat noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 6 min

Drain the soaked noodles

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the halved baby corn and roughly crumble the chestnut mushrooms into the pan

Then cook for 2-3 min or until beginning to soften

Add the chopped white pak choi base to the pan with the chilli flakes (can't handle the heat? Go easy!), black bean paste, 50ml [100ml] cold water and 1 tsp [2 tsp] sugar

Give everything a good mix up and cook for 2 min further

After 2 min add the green pak choi tops and cook for a final minute – this is your pak choi & baby corn black bean stir-fry

Meanwhile, bash the cashew nuts in the bag with a rolling pin

Add the soy sauce to the drained wholewheat noodles and mix together until the noodles are fully coated