Black Bean, Broccoli and Sesame Spicy Noodles
By OcadoLife
Published on 23 March 2023
Easy, budget-friendly and super-fast, these vegan Black Bean, Broccoli and Sesame Spicy Noodles are best eaten warm or cold, not piping hot. The recipe, from Rhiannon Batten and Laura Rowe, the authors of Rustle Up, is on the generous side – so keep leftovers chilled and enjoy for lunch the following day. If you want, you can swap the peanut butter for your favourite nut butter or use tahini. No sriracha? Use any hot sauce or spice paste.Time and servings
15 minsTotal time
2Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 2 tbsp of smooth peanut butter
- 1 tbsp of sriracha chilli sauce
- 1 tbsp of soy sauce
- 1 tbsp of toasted sesame oil
- 1 lime, juiced
- 180g of soba noodles
- 1 (400g) tin ocado own range black beans in water
- 2 tsp of white sesame seeds
- 1 tenderstem broccoli, stalks and florets roughly chopped
Method
Step 1
Cook the Tenderstem broccoli in a large pan of boiling salted water for 3-5 mins.Step 2
Meanwhile, make the dressing. Put the peanut butter, sriracha, soy sauce, sesame oil and lime juice in a large mixing bowl and stir to combine.Step 3
Add the noodles to the Tenderstem broccoli pan and cook for 3 mins more. Scoop out a small jug of noodle water and set aside, then tip in the black beans for the final minute of cooking; drain.Step 4
Tip the Tenderstem broccoli, noodles and beans into the bowl with the dressing and toss, adding enough reserved noodle water until glossy, loose and coated. Divide between bowls or plates and sprinkle with the sesame seeds.