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 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
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
mussel mixture
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
Calories 562
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