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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
Chilli Tahini Black Bean Noodles
Speedy, simple + UTTERLY BANGING NOODLES. Everything comes together in just 10 mins + you can jazz it up in whichever way you like; pickles, fried egg, extra veggies, and a kick of chilli oil for extra 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 udon or rice noodles work too
For the sauce3 tbsp tahini
1 tbsp lime juice
1 garlic clove, finely grated
2 tbsp soy sauce
1 tsp maple syrup or honey
1 tbsp sesame oil
1 tsp chilli oil, plus extra for garnish
½ jar Queen Black Beans, drained and rinsed
To top2 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)
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Directions
Cook the noodles in boiling water following pack instructions. Drain and set aside.
Put the tahini in a large mixing bowl with the grated garlic, soy sauce, lime juice, sesame oil, honey/maple syrup and chilli oil. Whisk until smooth. 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. If it’s looking a little sticky, add a splash more sesame oil.
Plate up the noodles, top with the spring onions and an extra drizzle of chilli oil. Serve as is, or pimp it up you way with a side of stir fried veg, a fried egg and/or Asian pickles.
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