Carrot and pepper black bean stir fry with noodles

Posted On February 6, 2020 By Kathryn

Vegetables are at their best in a stir fry, simply because they are only barely cooked, retaining all their texture, flavour and goodness. It is worth buying some fermented black beans online. They keep for ages in an airtight container and the flavour of a homemade black bean sauce trumps any soup bought one.


Photography by Catherine Frawley 

Food styling by me

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Serves 4

2 tbsp oyster sauce

3 tbsp dark soy sauce

2 tsp rice wine vinegar

1 tsp sugar

1 tbsp cornflour

2 cloves of garlic, finely chopped

2 inch piece of ginger, finally chopped (or coarsely grated to save time)

1 red chilli, sliced

2 1/2 tbsp fermented black beans, rinsed

2 tbsp vegetable or sunflower oil

2 orange peppers, thinly sliced

1 red pepper, thinly sliced

1 yellow pepper, thinly sliced

3 large carrots, thinly sliced

3 large carrots, thinly sliced

80ml vegetable stock

70g kale

coriander to garnish

300g egg noodles, cooked according to packed instructions


  1. Mix the oyster sauce, soy sauce, rice wine vinegar, sugar and cornflour together until smooth. Set aside.
  2. In a separate small bowl, mix together the chopped garlic, ginger, chilli and black beans. Set aside.
  3. Place a wok on a very high heat and heat the oil until it starts to smoke. Carefully add the vegetables and stir fry for 3-4 minutes, stirring to stop them from burning and to evenly distribute the heat.
  4. Add the garlic, ginger, red chilli and black beans and stir fry for a further two minutes. Now, add the paste and toss to combine. Quickly add the stock and stir everything together for about 5 minutes - the sauce will thicken and become glossy. Stir in the kale and remove from the heat.
  5. Serve with noodles and garnish with coriander.