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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Black Bean, Mango, Smacked Cucumber + Rice Noodle Salad
A cold noodle salad really hits the spot for something FRESH + ZINGY, but also something with a lot of substance that’s gonna leave you satisfied. With a fresh dish like this, it's key to get quality ingredients - so make sure you can get the ripest mango you can find. Throw in some extra veggies such as sugar snap peas or grated carrot, if you have those to hand.
Serve with some juicy chilli prawns, if that's more your style!
Ingredients
1 jar Queen Black Beans, drained + rinsed
200g flat rice noodles (roughly 3 nests)
2 tsp sesame oil
1 cucumber
½ large ripe mango, de-stoned, peeled and roughly chopped (roughly 250g)
50g peanuts
50g edamame beans (optional)
10g fresh mint
15g fresh coriander
1 small red chilli, finely sliced
Chilli oil, to serve
Crispy onions, to serve (optional)
Dressing1 heaped tbsp white or brown miso
2 tbsp light soy sauce
2 tbsp sesame oil
1 tsp honey or maple syrup
The juice of 1 lime, plus extra wedges to serve
Optional Serving Suggestions200g prawns with chilli sauce
Directions
Toast the peanuts in a dry pan for a couple of minutes until golden. Roughly chop and set aside.
Using a rolling pin or flat blade of a knife, smack the cucumber until it splits, then slice into rough chunks. Let them sit whilst you finish the prep.
Boil the kettle, then pour this water over the noodles in a heatproof bowl. Let them soak for 3 minutes, drain and rinse them in a colander with cold water, then toss them with a little sesame oil to prevent them sticking together
Add all of the dressing ingredients to a small bowl and mix well to combine.
Add the noodles, cucumber, mango, chilli, beans, edamame (if using) half of the peanuts and most of the herbs (leaving some for garnish) to a large bowl and pour over the dressing. Toss well to combine.
Plate up the noodles, top with extra peanuts, herbs, a drizzle of chilli oil and crispy onions. Serve with chilli prawns for that something extra, if you fancy.
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