Chorizo kidney bean stir fry

Place a handful of egg noodles into a dish and just cover with boiling water.

Fine slice a cooking chorizo sausage portion sized to fit the palm of your hand.

Prepare the following veg into match stick sized strips: 1 large peeled carrot, half a stick of celery, tops off red, green and yellow bell peppers, 6 green beans (top and tailed), half a white onion, quarter inch sized round of sweet potato. Place all into a dish and sprinkle over 2 tsp of hot paprika and freshly ground garlic salt with chilli to your taste.

Small dice 2 pak choi leaves, 2 garlic cloves, a thumb sized piece of fresh ginger and 2 sundried tomatoes from jarred in oil. Use a tbsp of this oil and put into a wok which has been heating for a minute on high heat, swirl the oil around to coat the sides. Add the above veg to stir fry for 4 minutes. Sprinkle over white pepper and 1 tsp dark soy sauce, stir 1 minute. Add prepared garlic, ginger and sundried tomatoes and stir fry for one minute.

Place a lid on the pan whilst you sieve the egg noodles then put them in the wok along with the chorizo and half a drained can of red kidney beans.

Replace the lid, turn the heat off and leave 2 minutes.

Serve with a sprinkle of soy sauce an extra drizzle of oil. 


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