Bold Bean Co

Directions

1. step 1

   Heat the sesame oil in a pan over a medium heat and cook the spring onion, garlic, ginger and chilli for 2 minutes until fragrant.

2. step 2

   Pour in the coconut milk and veg stock and stir to combine. Then add the soy sauce, turmeric, miso paste and peanut butter and stir to combine. Simmer for 5-6 minutes, then season with lime juice.

3. step 3

   Meanwhile, cook the noodles in a pan of boiling water for 3-4 minutes. Add the greens for the last 2 minutes (you want to keep their crunch). Drain and set aside in a bowl with a splash of sesame oil to prevent the noodles from getting too sticky.

4. step 4

   Add the drained beans to the stock and simmer for a couple more minutes to warm through. Check for seasoning, adding a splash more soy sauce or a squeeze of lime for freshness, if needsbe.

5. step 5

   To serve, put the noodles at the base of your bowl and ladle over a a few spoonfuls of the broth. Top with the veg, chilli oil, crispy onions and coriander, plus any other garnishes you’d like. Finish with a squeeze of lime.