Pasta/ Recipes/ Vegan/ Zoodles

Black Bean Peanut Noodles

Many years ago, a former boss brought me boxes black bean spaghetti.

Many years ago, a former boss brought me boxes black bean spaghetti. She had recently cut gluten from her diet, and these were bought as a hopeful replacement for traditional wheat pasta. Well, they didn’t turn out great with her traditional marinara sauce, so she gifted me the remaining boxes. I totally understand why she was disappointed, while these noodles are a perfectly good vehicle for delivering sauce, they are very different in flavor, texture, and chew than traditional flour pasta – definitely not meant to be a substitute. They also require less time to cook.

Overcooking will turn these tender noodles into a starchy mushy mess!

Luckily, I had worked with them before, so I rushed home during lunch that day and whipped up a batch of these peanut noodles to bring back for her to try. I’m proud to say, she ate 2 lunches that day 😉🍝. 

Note: these noodles are FILLING. Super high protein content, so one will feel full with smaller portion sizes

Black Bean Peanut Noodles

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Ingredients

  • 4 oz (half a box) black bean spaghetti
  • 1 zucchini
  • 1 large carrot
  • 1 scallion
  • 1 tbs peanut butter
  • 1 tbs hoisin sauce
  • 1 tbs sambal
  • 1 tbs sesame oil
  • Optional: sesame seeds

Instructions

1

Bring a large pot of salted hot water to a boil,

2

Slice scallions in thin long strips, then dunk them into an ice bath to make curls,

3

Using a vegetable peeler, make long "julienne" strips of the vegetables,

4

Place spaghetti in boiling water and cook for 4 minutes,

5

Add zucchini and carrots to the pot, turn off the heat, and immediately drain spaghetti and veggies.

6

Then place them in a serving bowl to cool down,

7

Mix together the peanut butter,  hoisin sauce, and sambal to make the sauce,

8

Toss the spaghetti and veggies with the sauce to coat, then sprinkle scallion curls on top, and drizzle with sesame oil. If using, sprinkle sesame seeds before serving.

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