BLACK BEAN NOODLES

Black bean sauce… On my mind whenever I crave savoury Chinese, this is the flavour profile I’m actually imagining. Probably because when I was younger my parents used to order black bean beef because it was the easy option that pleased the whole fam.

My recipe today uses that super umami savoury sauce to enhance everyday supermarket ingredients, perfect for a mid week carb fix, best of all it takes about 10-15 minutes to get from the front door to the table.

INGREDIENTS

  • 2 tbsp peanut oil

  • 500g pork mince

  • 3 garlic cloves finely sliced

  • Half a thumb sized piece of ginger grated

  • 3 spring onions white and green parts sliced and separated

  • 250g chinese broccoli, sliced(or whatever asian green you can get, don’t weigh it just use the whole bunch that you buy)

  • 1 jar of black bean garlic sauce I think the one from coles is lee kum kee

  • 1 packet of dried soba noodles (cooked to packet instructions) my packet was 270G You can use other noods too it's just what I had at home tbh

  • Coriander

  • Chili finely sliced

  • Handful of toasted peanuts

METHOD

In a large frying pan or wok on high, add oil then pork.

Use a wooden spoon to cook the pork, breaking it up and stirring for 4-5 minutes until browned.

Add the garlic, ginger, white part of spring onions and stir fry for 1 minute. Then toss in the chinese broccoli and black bean sauce. At this point I usually fill the jar up with half water and pour that over the pork too to make a saucier texture.

Let all that cook and bubble for a minute or 2. Turn the heat off and mix through the soba noodles.

Either place everything into a serving bowl and top with coriander, green parts of spring onion, chili and peanuts.

This is enough to defs feed a family of 4 or enough for 2 dinners because I have not grasped the concept of portion control.