• Thinly slice capsicum. Thinly slice zucchini into half-moons. Thinly slice long chilli (if using). Finely chop garlic. Drain and rinse konjac noodles. Cut chicken breast into 2cm chunks. • In a small bowl, combine sweet black bean sauce, the soy sauce and a splash of water. • In a medium bowl, combine chicken, Asian BBQ seasoning and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum and zucchini, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a bowl.

• Return frying pan to high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Return veggies to the pan, add konjac noodles, baby spinach leaves and sweet black bean sauce mixture, tossing until combined, 1 minute. Season with pepper. TIP: For best results, drain the oil from the pan before cooking the spice blend.

• Divide garlic-black bean chicken and konjac noodle stir fry between bowls. • Drizzle over sesame dressing and top with chilli to serve. Enjoy!