Teriyaki Vegetables with Black Bean Rice Noodles

Ingredients

• 60g thin rice noodles
• 150ml black bean sauce
• 2 red onions, finely sliced
• 2 garlic cloves, crushed
• 1 green and 1 red pepper, deseeded and sliced
• 1 x 100g pack baby asparagus
• 1 x 125g pack baby corn
• 1 tbsp runny honey
• 1 tbsp teriyaki sauce
• zest and juice of 1 lime
• freshly ground black pepper

Cooking Instructions

1. Cook the rice noodles in boiling water, then drain and return to the pan and stir in the black bean sauce.
2. Heat a non-stick wok and dry-fry the onions and garlic for 2-3 minutes over a high heat, seasoning well with black pepper.
3. Add the green and red pepper, baby asparagus and corn and continue cooking for a further 1-2 minutes.
4. Stir in the honey, teriyaki sauce and lime zest and juice, then add the noodles and toss well together.
5. Serve straight away with a selection of steamed vegetables.

Tips

To add fresh, herby flavour to your noodles, mix in some chopped fresh coriander as you drain them.