Miso and Tahini Blackbean Noodle Salad

This miso and tahini blackbean noodle salad is tasty, easy & makes great leftovers for lunch the next day.

Free from gluten, dairy, grains & sugar… Its guilt free!

 

Serves 4

Ingredients

• 1 200g pack of Explore Asian Black Bean Noodles
• 1 bunch brocollini chopped in 1 inch pieces
• 150g snowpeas, sliced into strips
• 2 carrots, spiralised or cut into matchsticks
• 1/2 bunch coriander
• 1/2 cup crushed peanuts

Miso Tahini Dressing

• 6 tbs (150g) white miso paste
• 1/2 cup (120g) tahini
• 4 tbs (30g) apple cider vinegar
• 1/3 cup (70g) water
• 2 tsp (10g) tamari
• A dash of sesame oil
• 2 tsp chilli flakes (optional)

Thermomix Method

1. Add 1200g water to the Thermomix bowl
2. Place brocollini in the simmering basket and place inside the bowl
3. Cook for 10mins, 100 degrees, speed 4
4. Leave water in the mixing bowl, remove simmer basket and rinse brocollini in cold water and set aside
5. Add black bean noodles to the water in the mixing bowl and cook for 10mins, reverse speed 1, 100 degrees
6. Drain noodles and rinse with cold water, set aside
7. Combine all dressing ingredients in the bowl, speed 4, 5 seconds, set aside
8. In a large bowl combine the noodles, all vegetables, coriander, peanuts and dressing
9. Divide into bowls and sprinkle with sesame seeds

Non Thermomix Method

1. Fill a medium size pot with water
2. Bring to the boil
3. Place brocollini in the pot and cook for 5 mins
4. Use a slotted spoon to remove brocollini
5. Place black bean noodles in the water and cook for 8 mins
6. Drain noodles and rinse with cold water, set aside
7. Combine all dressing ingredients in food processor or blender and whizz until combined
8. In a large bowl combine the noodles, all vegetables, coriander, peanuts and dressing
9. Divide into bowls and sprinkle with sesame seeds

If you want to make this in advance just add the dressing before serving.