If you’re looking for a light and healthy lunch recipe, then you’ve come to the right place. Make this delicious noodle bowl with Trident’s Organic Black Bean noodles for a meal that’s filling, nutritious and super easy to make!
- Prep Time10 min
- Cook Time5 min
- Total Time15 min
- YieldServes 4
Ingredients
- 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)
Cooking Instructions
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.
4
Enjoy!
This recipe is courtesy of Trident Foods NZ.
