This dish is one of the best meals for a busy weeknight feed. It’s whipped up in under 15 minutes and takes hardly any effort in the kitchen so it’s ideal for meal prepping throughout the week. If you’re someone who doesn’t feel like making dinner every night, just cook this dish in bulk, pop it in a few containers and leave in the fridge or freezer (depending on how long you want to keep it) to enjoy it throughout the week. While this particular recipe calls for noodles, you can always switch it out for rice if you prefer. Enjoy!

Ingredients

• 440g packet hokkien noodles
• 2 tablespoons vegetable oil
• 500g beef stir fry strips
• 1 red capsicum, cut into thin strips
• 1 red onion, cut into thin wedges
• 1/2 x 515g jar black bean stir-fry sauce
• 1/4 cup coriander leaves

Method

1. Place noodles in large heatproof bowl. Cover with boiling water. Stand for 5 minutes. Use fork or chopstick to prise noodles apart as they soften. Drain well.
2. Meanwhile, heat 2 teaspoons of oil in large deep frying pan over high heat. Stir-fry beef in 3 batches for 2 minutes each or until browned. Add 2 teaspoons of oil to each batch. Transfer to plate.
3. Heat remaining oil in frying pan over medium-high heat. Add capsicum and onion. Stir-fry for 3 minutes. Add beef, noodles and sauce. Toss to combine and heat through. Add coriander. Serve.