Black Box Reviews Trident Black Bean Noodles recipe featured image
Looking for a healthy meal to start off your week? Try this Korean-inspired noodle salad that gets even tastier the next day!
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
- YieldServes 4
Ingredients
Sauce:
- 1⁄4 cup water
- 2 tbs sugar
- 1⁄4 cup soy sauce
- 1 ½ tbs sesame oil
- ½ tsp garlic
- 2 teaspoons roasted sesame seeds
Stir Fry:
- 1 packet Trident Organic Black Bean noodles
- ½ onion, sliced
- 300g block of tofu (or you can use steak), sliced into small pieces
- 300g shredded beetroot + 100g bean sprout (or 400g shredded/julienned vegetables of your choice e.g. carrot, courgette, spinach, cabbage, etc.)
Method
Mix sauce ingredients in a bowl, set aside.
Cook noodles in boiling water for 3 mins. Drain and rinse with cold water.
Heat up a wok on high with a teaspoon of oil. Stir fry the tofu until starting to brown. Remove and set aside.
Heat up some more oil and stir fry veggies until tender-crisp. Add some water to create steam and cover to speed things up. If using beansprouts and spinach, you can add these a few minutes later than the others.
Pour sauce into wok, stir and cook for another 5 mins.
Add cooked tofu and drained noodles, and combine. Cook for 5-10 mins more until sauce reduces a little.
Have it warm, or eat it cold for lunch the next day.
This recipe was shared by Black Box member Benhi Dixon.
Loved these, haven’t seen them on the shelves at the supermarket would love to get more