Noodles & pickle salad recipe

Ingredients

• 400 g lean beef mince
• 6 tbsp black bean sauce
• Olive oil
• 1 tbsp runny honey
• 2 tbsp sesame seeds
• 1 lime

• 1 chicken stock cube
• 1 thumb-sized piece of ginger
• 4 nests of egg noodles
• 2 mixed-colour peppers
• 200 g sugar snap peas
• 2 bok choi
• 150 g mixed mushrooms
• 1 lime

• 1 × 225 g tin of water chestnuts
• 3 spring onions
• ½ a fresh red chilli
• 1 lime
• ½ a bunch of fresh coriander
• Low-salt soy sauce

1. Put the mince, half the black bean sauce and a pinch of salt and pepper into a bowl and scrunch together with your hands. Divide the mixture into 4 pieces and shape each one into a patty about 2 cm thick with wet hands. Put into the frying pan with 1 tablespoon of oil, turning when golden. Pour 600 ml of boiling water into the wok, crumble in the stock cube, then peel, slice and add the ginger.
2. Drain the water chestnuts and slice in the processor with the trimmed spring onions and chilli, then tip into a bowl. Add the juice of 1 lime and a pinch of salt, then scrunch and toss together. Rip off and add the top leafy half of the coriander (reserving the stalks) and drizzle with a little soy, then put aside. Put the noodles into the wok to boil for 2 minutes, breaking them apart, then add the rest of the black bean sauce and the juice from 1 lime.
3. Rip the seeds and stalks out of the peppers, then slice in the processor with the sugar snaps, bok choi and coriander stalks. Tip the sliced veg into the wok, tear in the mushrooms and cook for 1 minute, then serve in a nice bowl. Sprinkle the burgers with the honey and sesame seeds and toss to coat, then transfer them to a serving board with lime wedges and the pickle salad, tossing the pickle at the last minute.