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Black bean capsicums & Peking noodles


  • To make the Peking noodles, heat a little oil in a wok (or large non-stick pan) and sauté ½ finely chopped red onion with 1 tbsp grated ginger and 2 crushed garlic cloves.
  • Add the mince and gently cook until it changes colour, tossing and mashing as you do so.
  • Then add 1 tspn sugar, a good slurp of Chinese wine, ½ tbsp chilli-bean sauce, ½ cup stock and the soy. Stir and gently cook until thick and fragrant, adding more stock if needed and mashing with a wooden spoon now and again.
  • When almost ready, soak the noodles in boiling water until separated. Then drain well and toss in the pork mixture, together with the chillies and spring onions.
  • At the same time, heat a little fresh oil in a heavy-bottomed pan and gently sauté the remaining red onion, ginger and garlic. Then add the capsicums, stir and briefly cook.
  • Add the remaining sugar and chilli-bean sauce with the black bean sauce, about ½ cup stock and a slurp of Chinese wine. Toss and gently cook for about 10-15 mins until the capsicums are tender.
  • Serve these two dishes in the middle of the table with a large bowl of steamed rice.


  • peanut or vegetable oil
  • 1 red onion, finely chopped
  • 1 tbsp & 1 tspn grated fresh ginger
  • 4 garlic cloves, crushed
  • 400-500 gm minced lean pork
  • 2 tspn grated palm sugar (or soft brown sugar)
  • Chinese rice wine (or dry sherry)
  • 1 tbsp Asian chilli-bean sauce
  • 2 cups chicken stock
  • 2 tbsp soy sauce
  • 1 packet Singapore-style noodles (or any other variety of noodles)
  • 2 long red chillies, finely sliced
  • 3 spring (green) onions, finely sliced
  • 2 each yellow, red & green capsicums, cored, seeded & cubed
  • a slurp of black bean sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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