Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 5 Mins Total Time: 15 Mins
- To make the dressing, mix together the brown rice syrup, almond butter, lemon juice, oils, soy sauce and vinegar.
- Bring a large saucepan of water to the boil, then crumble in the vegetable stock cube. Cook the noodles for 3 minutes until bite-tender. Drain, then rinse well under cold water. Drain again. Place in a large bowl and drizzle over half of the dressing, tossing to combine.
- Place noodles in 4 bowls along with the beans, radish slices and cucumber. Drizzle over enough dressing to moisten and sprinkle with the toasted sesame seeds. Finish with the snipped chives.