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Rated 5 by 21 users.

Silky Soba Noodle + Black Bean Salad with Miso Tahini Dressing

Served cold and all the better for it - this is PEAK heatwave food. Chilling tightens the noodles, making them springier + slippier, and gives that punchy sauce time to cling to every strand for a SUPER refreshing SLURP. Queen Black Beans are a burst of texture + nuttiness that we can’t get enough of in dishes like this. The only thing you need to cook is the noodles.

Feeds: 2-3
Takes: 25 minutes

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

2 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 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

Queen Black Beans
Queen Black Beans
570g / Bold Pack (6) €26,35

Verkooplocaties

Directions

1

Cook the noodles according to packet instructions. Drain, then plunge straight into a bowl of ice-cold water for a minute or two until completely cool - this stops them cooking further. Drain well and toss with a splash of sesame oil to stop them sticking. Set aside.

2

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.

3

Mix all the dressing ingredients together in a small bowl until smooth. Loosen with two-three tablespoons of cold water, stirring continuously, until you have a thick, silky dressing. Taste and adjust.

4

Add the drained 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.

5

Serve onto plates and finish with sesame seeds and an extra drizzle of chilli oil, if you like it hot.

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