Bold Bean Co
Your Cart
LET US KNOW WHAT YOU THINK
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
Silky Soba Noodle + Black Bean Salad with Miso Tahini Dressing
Served cold and all the better for it - this is peak heatwave food. Silky noodles and creamy Queen Black Beans make it properly filling, edamame and crisp cucumber keep it fresh, and a rich, deeply savoury miso tahini dressing with a good kick of chilli ties the whole thing together. Every forkful has something going on - and it happens to be entirely plant-based.
Ingredients
For the salad
1 jar Queen Black Beans - drained and rinsed
150g soba noodles (udon or rice noodles also work well)
½ cucumber
1 tbsp chilli oil or chilli crisp
1 tsp rice vinegar
80g edamame beans, defrosted if frozen
2 spring onions, finely sliced
a small bunch (roughly 15g) of fresh coriander, roughly chopped
4 tbsp toasted sesame seeds (white, black or a mix)
For the miso tahini dressing
3 tbsp tahini
1 tbsp white miso paste
1 tbsp soy sauce or tamari
2 tsp toasted sesame oil
1 tsp honey or maple syrup
1 lime, juiced
1 garlic clove, finely grated
a small knob of fresh ginger, finely grated
Shop The Recipe
Directions
Cook the noodles according to packet instructions. Drain and rinse well under cold running water until completely cool - this stops them cooking further and keeps them springy. Toss with the sesame oil and set aside.
Smack the cucumber with the flat side of a knife until it splits and cracks, then roughly chop into irregular chunks. In a large bowl, toss the cucumber with the chilli oil, rice vinegar and a pinch of salt and leave to sit for a few minutes while you make the dressing.
Mix all the dressing ingredients together in a small bowl until smooth. Loosen with one to three tablespoons of cold water, stirring continuously, until you have a thick, silky dressing. Taste and adjust.
Add the black beans, edamame spring onions, coriander and noodles to the bowl with the cucumber. Pour over the dressing and toss well until everything is evenly coated.
Serve onto plates and finish with sesame seeds and an extra drizzle of chilli oil, if you like it hot!
More Recipes
Save
Save
Save
Save
Save
