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 Recipe
- 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
- Bring a large pot of salted hot water to a boil,
- Slice scallions in thin long strips, then dunk them into an ice bath to make curls,
- Using a vegetable peeler, make long “julienne” strips of the vegetables,
- Place spaghetti in boiling water and cook for 4 minutes,
- Add zucchini and carrots to the pot, turn off the heat, and immediately drain spaghetti and veggies. Then place them in a serving bowl to cool down,
- Mix together the peanut butter, hoisin sauce, and sambal to make the sauce,
- 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.