Hoisin, oyster sauce, ginger and black beans combine for a slick coating to this Asian inspired dish. The bok choy and peppers also add a punch of colour to this one-pan wonder. The only thing left to do is slurp, twirl and devour every last noodle!
Chow Mein Noodles(ContainsWheat/Blé)
Sweet Bell Pepper
Shanghai Bok Choy
Hoisin-Soy Sauce Blend(ContainsWheat/Blé, Mustard/Moutarde, Sesame/Sésame, Soy/Soja, Sulphites/Sulfite)
Vegetarian Oyster Sauce(ContainsWheat/Blé, Soy/Soja)
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (NOTE: use the same amounts for 4ppl). Cover and bring to a boil over high heat. While water boils, roughly chop bok choy. Core, then cut peppers into 1/4-inch pieces. Peel, then finely grate 1 tbsp ginger. Thinly slice the green onion. Peel, then mince the garlic.
Whisk together the hoisin-soy, oyster sauce, garlic, ginger, cornstarch and 1/4 cup water (dbl for 4ppl) in a large bowl until combined. Set aside.
Add noodles to the boiling water. Cook, until tender, 2-3 min. Drain and rinse noodles under warm water. Return noodles to the same pot. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then the peppers. Cook, stirring often, until tender, 2-3 min.
Add bok choy to the pan. Cook, stirring often, until tender-crisp, 2-3 min. Add sauce mixture and black beans with can liquid. Cook, stirring often, until sauce slightly thickens, 2-3 min. Add veggie sauce mixture to the pot with noodles and toss to coat.
Divide the black bean noodles between plates. Sprinkle over the green onions and peanuts.