Easy Veggie Chinese Stir Fry
Easy Veggie Chinese Stir Fry



  • 700g of mixed butternut squash and sweet potato chunks
  • 1 tbsp oil
  • 250g black bean sauce
  • 2 tbsp sesame seeds
  • 2 tsp sesame oil
  • 200g sugar snap peas or mange tout
  • 3 x 150g packs of fresh noodles, cooked to pack instructions
  • Heat up your wok with a little oil, and add the diced vegetable to fry for about 5 minutes. Add the sauce, along with 300ml of water, and allow to bubble. Stir for about 15 minutes, until the sauce has reduced and the vegetables are cooked.
  • Meanwhile, dry fry the sesame seeds for a couple of minutes, then tip into a bowl and place to one side. Heat the sesame oil in a pan, and fry the sugar snap peas for 1 minutes. Add the noodles to the wok, mix them through to combine, then add some of the sesame seeds and the peas. Divide the mixture between plates, and garnish with the remaining sesame seeds.
30 mins
4 serving

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