a) Fill and boil your kettle.
b) Halve the pepper and discard the core and seeds. Slice into thin strips.
c) Peel and grate the garlic (or use a garlic press).
d) Trim and thinly slice the spring onion.

a) Pour the boiling water into a medium saucepan with 1/2 tsp salt on high heat.
b) Add the noodles to the water and bring back to the boil. Cook until tender, 4 mins.
c) Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

a) While the noodles cook, heat a drizzle a large frying pan on medium-high heat (no oil).
b) Once the pan is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

a) Once browned, add the pepper and sugar snaps to the beef with a drizzle of oil if needed.
b) Stir-fry until just soft, 3-4 mins.
c) Add the garlic and cook for 1 min more.

a) Stir the cooked noodles, black bean sauce and water for the sauce (see ingredients for amount) into the pan.
b) Cook, stirring, until the sauce has thickened, 2-3 mins.
c) Taste and season with salt and pepper if needed.

a) When ready, share the black bean noodles between your bowls.
b) Finish with a sprinkling of spring onion for those who'd like it. Enjoy!