a) Bring a large saucepan of water to the boil with 1/4 tsp salt.
b) When boiling, 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, halve the pepper and discard the core and seeds. Slice into thin strips.
b) Trim the green beans and cut into thirds.
c) Peel and grate the garlic (or use a garlic press).
d) Trim and thinly slice the spring onion.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the oil is hot, add the pork mince and cook 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.
c) Once cooked, transfer the mince to a bowl.

a) Pop the (now empty) pan back on medium-high heat. Add a drizzle of oil if needed.
b) Once hot, add the green beans and pepper. Stir-fry until starting to char, 2-3 mins.
c) Turn the heat down to medium, then add the garlic and stir-fry for 30 secs.
d) Add a splash of water and immediately cover with a lid or some foil. Cook until the veg is tender, 4-5 mins.

a) Add the cooked mince back into the pan along with the black bean sauce and water for the sauce (see ingredients for amount).
b) Stir in the cooked noodles to coat them well, then reheat until piping hot, 1-2 mins. Add a splash of water if needed.
c) Remove from the heat.

a) Share the black bean noodles between your bowls.
b) Scatter over the spring onion to finish.
Enjoy!