Name: Miso Butter Bean Noodles
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 4 spring onions, trimmed and roughly chopped; 4 pak choi, trimmed and sliced lengthways; 2 tbsp sesame oil; 200g glass noodles; 2 tbsp sesame oil; The juice of half a lime (reserve the rest as wedges to serve); 1 medium onion, thinly sliced; 250ml sunflower oil; 3 tbsp toasted sesame oil; 4 garlic cloves, thinly sliced; 2 tsp chopped ginger; 2 tbsp white miso paste; 4 tbsp water; Juice of 1 lime; 2 tbsp mirin vinegar; 1 tbsp maple syrup; ⅓ jar of Queen Butter Beans with their bean stock; 1 tbsp sesame seeds; 2-3 tsp chilli oil or peanut rayu (we love Nina’s Saucy range); A small bunch of coriander (roughly 10g), roughly chopped; Lime wedges, to serve

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-miso-butter-bean-noodles-boldbeanco

Ve G

Rated 5.0 stars by 1 users

Miso Butter Bean Noodles

Nina Parker

This is such an epic dinner or great for a dinner party! You can prep it all in advance and then throw it all together just before people arrive. The miso sauce paired with the buttery rich beans is silky and flavourful. The sauce works best with glass noodles which help keep this dish light. The limey greens are also the perfect way to lift all the flavours.

Feeds: 2

Takes: 25 minutes

Ingredients

For the sesame veggies

4 spring onions, trimmed and roughly chopped
4 pak choi, trimmed and sliced lengthways
2 tbsp sesame oil

For the noodles

200g glass noodles
2 tbsp sesame oil
The juice of half a lime (reserve the rest as wedges to serve)

Crispy Onions

1 medium onion, thinly sliced
250ml sunflower oil

For the miso sauce

3 tbsp toasted sesame oil
4 garlic cloves, thinly sliced
2 tsp chopped ginger
2 tbsp white miso paste
4 tbsp water
Juice of 1 lime
2 tbsp mirin vinegar
1 tbsp maple syrup
⅓ jar of Queen Butter Beans with their bean stock

To Garnish

1 tbsp sesame seeds
2-3 tsp chilli oil or peanut rayu (we love Nina’s Saucy range)
A small bunch of coriander (roughly 10g), roughly chopped
Lime wedges, to serve

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

Directions

step 1
Set the oven to grill fan 200 C and prep a large baking tray. Add the pak choy, spring onions, sunflower oil and season with salt and pepper. Place under the grill for 6-7 mins or until charred and cooked through. Squeeze over with lime juice.
step 2
Place noodles into a bowl and pour over with newly boiled water. Drain after 4 mins or until they are cooked through. Place into a bowl and toss through the 2 spoons sesame oil and squeeze of lime juice.
step 3
Set a small saucepan to a high heat and add the 250ml sunflower oil. When hot, add in the sliced onions. Fry for about 7-8 mins until golden and use a slotted spoon to fish them out on to some paper towel to crisp up and allow the oil to drain.
step 4
Set a large frying pan to a medium heat and add the sesame oil, garlic and ginger. Simmer gently for 2 mins to crisp up a little before pouring in the rest of the ingredients for the miso sauce. Be generous with the black pepper! Add in the butter beans and bring to a gentle simmer for 20 seconds to infuse.
step 5
Divide the noodles between two bowls and top with the miso beans. Add in the charred greens, crispy onions, coriander and sesame seeds.