The combination of flavours makes this dish sensational. Be sure to buy the freshest mussels you can. If any don’t open during cooking, toss them.
1. Combine the orange juice, honey, black bean sauce and
cornstarch and mix until smooth.
2. Bring a pot of water to a boil. Add the soba noodles and
boil for 5 minutes until tender. Drain and set aside.
3. In a nonstick wok or large saucepan sprayed with vegetable
spray, heat the oil over medium-high heat. Add the
onions and cook for 3 minutes or until lightly browned.
Add the red peppers, green peppers, garlic and ginger
and cook for 3 minutes.
4. Add the sauce and mussels to the vegetables. Cover
and cook for about 3 minutes just until mussels open.
(Discard any that do not open.)
5. On a serving platter, arrange the noodles and pour the
1 cup orange juice
3 Tbsp honey
3 Tbsp black bean sauce
1½ Tbsp cornstarch
6 oz soba noodles
2 tsp vegetable oil
1 cup sliced onions
1½ cups thinly sliced red bell peppers
1 cup thinly sliced green bell peppers
1½ tsp minced garlic
1 tsp minced ginger
2 lb fresh mussels, cleaned
½ cup chopped fresh cilantro or parsley
Makes 4 servings.
Preparation time: 15 minutes
Cooking time: 11 minutes
Make ahead: Prepare the sauce and vegetables early in the day. Complete the recipe just before serving.
Nutritional Information per Serving
Carbohydrates 62.5 g
Fibre 3.7 g
Protein 33.3 g
Total fat 6.9 g
Saturated fat 1.7 g
Cholesterol 87 mg
Sodium 880 mg