Low FODMAP Beef & Black Bean Sauce with Noodles

This is a quick and easy dinner that is flavour packed with vibrant vegetables and a umami sauce.

Ingredients (serves 2):

• 250g beef mince

• 1 tbsp extra virgin olive oil

• 100g oyster mushrooms

• 4 cm piece of ginger

• 1 fresh chilli, finely sliced

• 150g snow peas (mangetout) or red pepper

• 140g edamame beans (frozen)

• 150g sliced water chestnuts

• 2 tbsp black bean sauce (or swap for 2 tbsp or soy sauce and 1 tbsp of maple syrup)

• 300g cooked Hokkien noodles - I use ready to eat noodles

• a sprig of coriander, mint or Thai basil

Method:

1. Boil some water and prepare the noodles as per the pack instructions, then set aside.

2. Pull the edamame out of the freezer and set aside to defrost a little.

3. Wash and top and tail the snow peas.

4. Heat up a wok or a large frying pan. Add the oil and heat. Then add the mince. Break it up and brown it until it is starting to brown.

5. Add the sliced mushrooms, the ginger and the coriander stalks if using coriander. Fry for 5 mins.

6. Add the sliced chilli, edamame, noodles, snow peas and the water chestnuts and keep stir frying. Heat the veggies through, but don’t over cook. You want them crunchy.

7. Slacken the black bean sauce with 2 tbsp of water, then stir through the stir fry.

8. Serve immediately with some herbs scattered on top.