Organic Black Bean Noodle Bowls

Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
  • 1 1/2 tbsp brown rice syrup
  • 2 tbsp almond butter
  • 1 tbsp lemon juice
  • 1 tbsp sunflower oil
  • 1 tbsp sesame oil
  • 2 tbsp light soy sauce
  • 1 tbsp red wine vinegar
  • 1 cube Oxo Vegetable Stock
  • 200 g Trident Organic Black Bean Noodles
  • 300 g green beans (cut into about 5cm lengths, lightly steamed)
  • 3 radishes (thinly sliced or cut into matchsticks )
  • 1-2 Lebanese cucumber (cut into small pieces)
  • 2 tbsp white sesame seeds (toasted)
  • few few chives (snipped)
  1. To make the dressing, mix together the brown rice syrup, almond butter, lemon juice, oils, soy sauce and vinegar.
  2. 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.
  3. 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.