beef & black bean stir fry
400g hokkien noodles
1 1/2 tbs olive oil
500g lean beef stir-fry strips
1 red capsicum, cut into thin strips
230g water chestnuts, cut into 4cm pieces
1 bunch baby bok choy, cut into 4cm pieces
270g jar black bean stir fry sauce
2 cups bean spout
60g sliced cashews
place noodles in a large heatproof bowl. cover with plenty of boiling water. set aside for 3 minutes. drain and separate.
heat wok over high heat. once hot, add 1 tbs of oil. swirl the oil around the wok to coat the sides. add half the beef and stir fry for 1 - 2 minutes or until just cooked. transfer to a plate. repeat with the remaining beef.
reheat wok over high heat. add capsicum and water chestnut. stir-fry for 1 - 2 minutes. add bok choy and 1 tbs water. cover and cook for 1 minutes or until leaves start to wilt.
return beef to the wok with the noodles and black bean sauce. toss for 1 - 2 minutes or until heated through and well combined. remove from heat and toss in bean spouts. sprinkle with cashews and serve.