INGREDIENTS Serves 3-4
Based on 4 servings 302 kcal 44.7 g carbs 5.9 g fat 14.4 g protein per serving
2 Shallots
3 rashers of thick back bacon, fat removed
1 tsp ginger/garlic paste
75 g frozen petit pois
400 g red and green bell peppers
425 g jar black bean and red pepper sauce
1 tbsp dark soy sauce
3 nests of dried wholewheat noodles
A handful of chopped fresh coriander
Chop the bell peppers into quarters removing the insides / seeds. Place on a baking tray, spray with cooking spray and roast at 200 c fan for 25 minutes until the skins start to char. When they are done place in a bowl and cover with cling film and allow to cool and then remove the skins.
Meanwhile peel and chop the shallots , place in a cooking pot and spray with cooking spray. Cook for a few minutes until the shallots soften then add the garlic and ginger paste and petit pois. Give it a good stir. Chop the bacon and peppers roughly and add to the pan along with the jar of black bean sauce and dark soy. Cook the noodles according to the packet instructions, drain and then mix into the black bean sauce mixture. Serve topped with chopped fresh coriander.
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