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Black Bean Noodle Stir Fry

29 October, 2013


2 tablespoons virgin coconut oil
1 large brown onion chopped
1 piece of ginger chopped finely
1 clove garlic chopped finely
1 lemongrass chopped finely
1 zucchini sliced longways and chopped
1 bunch green leafy's
1/2 small sugar loaf cabbage chopped
1 green capsicum sliced
2 tablespoon basil
2 tablespoons corriander
2 spring onions chopped finely
1 teaspoon coconut flower nectar
1 tablespoon Nala Shoya or Tamari
1 tablespoon mixed thai seasoning
2 tablespoons lime juice
1 teaspoon sea salt (or to taste)
1 packet asian organic black bean, spaghetti shape (available at health stores)

What to do

Stir Fry Vegetables

Put coconut oil in saucepan or wok and heat slowly. Once melted add onion, garlic and ginger. Using a wooden spoon and stir until onion is cooked, or for one minute. Add zucchini, green leafy's, cabbage and capsicum. Stir fry for a few more minutes, add 1 tablespoon water allowing the vegetables to slightly steam. Add Nama Shoya, coconut flower nectar, and mixed thai seasoning, stir for another minute. The vegetables should remain crunchy.

Organc Black Bean Spaghetti

Heat 5 cups of water in a saucepan until boiling. Add 200g of black bean spaghetti shape noodles, leave in water for 2 minutes. Rinse and drain in a water strainer.

Add the soft noodles to the stir fry. Take the noodles and stirfry off the heat. Put into a large bowl. Add spring onion, basil, corriander and lime juice. Mix in well and serve in small bowls.