I get excited when I find new food things that I haven’t eaten yet. So I was pretty pumped when I found black bean noodles at my local health food store. I’ve tried a range of gluten-free noodles in the past (buckwheat noodles, mung bean noodles, kelp noodles etc), but never black bean.
They seemed pretty natural (the ingredients were just black beans and water) and I loved their black colour. So into my basket they went. I was delighted to discover that they taste delicious and didn’t give me digestive trouble (which can happen with some beans/legumes). They also hold their shape well when cooked al dente, so I thought they’d make a great base for this cold noodle salad. It’s a very simple recipe. But tasty. And the leftovers keep well for lunch the next day.
If you want to up the protein, you could add some shredded chicken. Also feel free to change up the vegetables. I used kale and sweet potato because that’s what I had (and I like that combo), but you could use another green leafy vegetable like silverbeet or chard and roast some carrots instead of potato. It would also be nice with crushed peanuts or cashew nuts sprinkled on top instead of sesame seeds.
Black Bean Noodle Salad with Tamari Dressing
- 1 x 200g packet black bean noodles (I used Eco Organic Black Bean Spaghetti)
- Bunch of kale
- 1 medium sweet potato
- Extra virgin olive oil
- Tamari (or soy sauce if not gluten-free)
- Apple cider vinegar (or white wine vinegar)
- Sesame seeds for topping (I used black ones)
- Preheat your oven to 180°C and line a baking tray with baking paper.
- Chop the sweet potato into small cubes (so they cook faster), toss in a small drizzle of olive oil and spread out in one layer on the lined baking tray. Bake in the preheated oven until cooked through and starting to brown.
- While the sweet potato is cooking, cook the noodles according to the packet instructions. Make sure you don’t over-cook them. You want them al dente so that they hold their shape. Once cooked, drain and rinse them in cold water to stop them cooking. Drain well and place in a large bowl to cool.
- Wash the kale and tear the leaves into bite sized pieces. Shake off any excess water and then toss the leaves in a pan over a medium heat to wilt slightly (I do this in the saucepan that I used to cook the noodles). Wilting the kale sightly makes it easier to digest, but you could leave it raw if you prefer.
- Once the sweet potato and kale are cooked and cooled, add them to the bowl of noodles. To dress the salad, pour over 1 x 20ml tablespoon olive oil, 1 x 20ml tablespoon tamari and 2 teaspoons vinegar and toss everything together. (I don’t add any salt or pepper because the tamari is salty and the kale is kind of peppery, but taste and adjust if you wish).
- Serve with a sprinkling of sesame seeds. Store any leftovers in the fridge for the next day.
You might also like my Warm Toasted Teff Salad.