Black Bean Recipes, Vegan, Vegetarian -
Chilli Tahini Black Bean Noodles
Chilli Tahini Black Bean Noodles
Rated 5.0 stars by 1 users
Servings
2
Cook Time
20 minutes
Speedy, simple + UTTERLY BANGING NOODLES. Everything comes together in just 15 mins + you can jazz it up in whichever way you like; asian pickles, fried egg, extra veggies, but we're spotlighting our good pals at White Mausu to give this a real kick of taste + texture.
We've used Taiwanese noodles for this recipe as their wide, ribbon shape clings onto the sauce super well. But if you can't get hold of them, rice or udon noodles will work just as well.
Ingredients
-
2 nests of Taiwanese noodles (you can get these from most supermarkets), or rice or udon noodles
-
2 tbsp tahini
-
1 tsp chilli oil, plus extra for garnish
-
The juice of ½ lime
-
1 garlic clove, crushed
-
2 tbsp soy sauce
-
1 tsp maple syrup or honey
-
½ tbsp sesame oil
-
½ jar Bold Bean Co Queen Black Beans, drained and rinsed
-
2 spring onions, roughly sliced
-
Sesame seeds
-
Crispy chilli or peanut rayu (we love this one)
-
Asian pickles
-
Lime wedges
-
Fried or soft boil egg (optional)
For the sauce
To top
Directions
Cook the noodles in boiling water following pack instructions. Drain and set aside.
Add all of the sauce ingredients to a bowl and mix until it you reach a smooth consistency. Add a splash of water to loosen, if the tahini gets a little sticky. Taste for sweetness or acidity, adding more maple syrup or lime to your liking.
Add the black beans to the sauce and mix well to coat. Then add the cooked noodles and stir vigorously to make sure all the noodles are coated in the sauce.
Plate up the noodles, top with the spring onions and a drizzle with peanut rayu or crispy chill oil. Finish with a fried egg, if using, and a squeeze of lime.
