ok, when did black bean noodles come around, and why am i just finding them now? i had no idea what to expect when i purchased these. we were strolling around our small town carry out/ gas station when i spotted them. black bean noodles…. interesting… gluten-free?! really interesting. i turned the bag around, expecting to see a big fat ingredient list. water and beans. really? that’s it? not a single “no no” ingredient? $1.99 for a 4 serving package., was it my lucky day?
these were excellent! great texture, not gummy or dry like i expected them to be. they held up really well and stayed tender. i expected them to get gushy, mushy, and fall apart. nope. perfect. and the flavor is subtle, but really great. obviously half the carbs of rice noodles, and a ton of protein, so these pass the nutrition test. they are also, despite their being made from a bean, really easily digestible. i can’t endorse these enough. i really don’t know that i would try them in an italian pasta recipe, but these are awesome in asian applications. i knew right away that i would want to flavor these with soy sauce and sesame. it was great. i’ll even go so far as to say that this tasted like a restaurant meal. seriously.
sesame black bean noodles with asparagus and chicken
6 boneless, skinless chicken thighs
3 tbsp fish sauce
3 tbsp soy sauce
3 tbsp rice wine vinegar
1/2 tsp sriracha hot sauce
3 tbsp sesame seed oil
a bunch of asparagus
method: combine all liquid ingredients except for the sesame seed oil in a shallow pan and marinate chicken in it for an hour.
heat skillet and oil over medium heat until it is hot. add chicken and let it brown briefly. stir occasionally until it is completely cooked.
while chicken cooks, begin cooking noodles.
bring big pot of water to a boil. add noodles and simmer for 7 minutes, stirring occasionally. when noodles are done, drain while running cold water over them so they don’t get mushy. put them back into the empty pot and add a few tablespoons of sesame oil and a splash of soy sauce.
when chicken is finished cooking, stir into the noodles. throw the asparagus into the hot skillet with a little more oil. cook quickly, keeping it moving so it doesn’t burn or over cook. when tender, throw in with the chicken and noodles.
over low heat, briefly warm noodles before serving. sprinkle with sesame seeds.