
If you want the best flavour combo for slurp tastic egg noodles, then look no further than our go-to sweet garlic- black bean sauce. Bursting with rich, umami flavours, this meal checks every box! This recipe is under 650kcal per serving.
1 packet
green beans
1 packet
Sweet Black Bean Sauce
1 packet
egg noodles
(Contains: Eggs, Gluten, Wheat)
1 packet
Carrot & Zucchini Mix
1 packet
beef strips
1 sachet
asian bbq seasoning
(Contains: Gluten, Soy, Wheat)
1 packet
garlic paste
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
pinch
chilli flakes
olive oil
½ tbs
soy sauce
(Contains: Gluten, Soy)

⢠Boil the kettle. Trim and roughly chop green beans. ⢠In a small bowl, combine sweet black bean sauce, the soy sauce and a splash of water. ⢠Half-fill a medium saucepan with boiling water. ⢠Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. ⢠Drain, rinse and set aside.

⢠In a large frying pan, heat a drizzle of olive oil over medium-high heat. ⢠Cook carrot & zucchini mix and green beans, until tender, 4-5 minutes. Transfer to a bowl.

⢠Return frying pan to high heat with a drizzle of olive oil. ⢠When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. ⢠Add Asian BBQ seasoning and cook until fragrant, 1 minute. ⢠Return veggies to pan then add konjac noodles, baby spinach leaves and sweet black bean sauce mixture, tossing until combined, 1 minute. Season with pepper.
TIP: Cooking the meat in batches over a high heat helps it stay tender.

⢠Divide garlic-black bean beef strips stir-fry between bowls. ⢠Drizzle over sesame dressing. Top with a pinch of chilli flakes (if using) to serve. Enjoy!