Saucy Prawn & Pepper Black Bean Stir-Fry

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then 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)

Now let's get started!

Boil a full kettle

Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely slice (don't chop!) the garlic

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

Set aside to soak for 5-6 min

While the noodles are soaking, heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced yellow pepper to the pan and cook for 2-3 min or until slightly softened

Once the pepper has softened, add the sliced garlic to the pan and cook for 1-2 min or until fragrant

Meanwhile, drain the softened wheat noodles, reserving 50ml [100ml] starchy noodle water

Drain the king prawns

Once fragrant, add the king prawns with the black bean paste, Chinese rice wine and starchy noodle water

Season with a pinch of salt and a grind of black pepper and cook for 2-3 min or until the sauce has slightly thickened

Wash the spinach

Add the drained wheat noodles to the pan with the spinach and cover with a lid for 1-2 min or until the spinach starts to wilt

Once slightly wilted, give everything a good mix up – this is your saucy prawn & pepper black bean stir-fry