Thick Egg Noodles with Bell Peppers and Black Bean Sauce

[Original Recipe from New World Noodles by Jones and Wong]

Prep time: 5 minutes || Cook time: 15 minutes || Serving: 4 || Rating 9/10

Ingredients

• 225g dried thick egg noodles or fettuccine
• 1 choice of proteins
  • 225g of uncooked barbecued or roasted shredded meat (poultry, beef, pork, lamb) or
  • 500g cooked marinated tofu, 1 inch cube chopped
  • 250g tempeh, 1 inch cube chopped
• 1 tablespoon olive oil, plus oil for coating noodles
• 1 onion, thinly sliced
• 1 green pepper, seeded and sliced
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger root
• 1-2 tablespoons black bean sauce, to taste
• 1 teaspoon chili paste
• 2 cups broth
• 1 tablespoon cornstarch dissolved in 2 tablespoons of cold broth/water
• 1 cup bean sprouts

Instructions

1. In a large pot of boiling salted water, cook noodles until al dente, about 4-5 minutes.
   • If using dry pasta, cooked according to package.
2. Drain, coat with a little oil and set aside.
3. In a nonstick wok or skillet, heat oil over medium-high heat for 30 seconds. Add onions and saute until translucent. Then add bell peppers and ginger root; mix well and saute for 2-3 minutes.
4. Add garlic and mix well. Saute for 30 seconds.
5. Add black bean sauce, chili paste and broth. Bring mixture to a boil.
6. Add the dissolved cornstarch and stir until the sauce thickens.
7. Add your choice of protein and bean sprouts.
   • if using raw meat: cook until it's cook through.
   • if using cooked protein (e.g. tofu, tempeh, meat): add to your dish and mix well.
8. Add the noodles, mix well and heat through for 1 or 2 minutes.

Savour the delightful dish!