Vegan MoFo Day 9 - I needed some intense flavours. I was craving peanut butter. Again, leaning towards a mono meal (like just wanting a plate of mash the other day) and not really wanting to eat a just a jar of PB, I stood with my head in the fridge. Thinking. I was due to meet my Mother for a cup of tea in town so I didn’t have much time. I whipped this up in minutes. It took longer to photograph than it did to make & eat! Perhaps a slight exaggeration.
I’ve got a great tip below. It may be a first!
Spicy Peanut Sesame Noodle Salad
Serves 2
3 tbs agave syrup
4 tbs crunchy peanut butter (sugar free)
juice of 1 lime
1/2 tsp chilli flakes
1/2 tsp pink or sea salt
1 tsp rice wine vinegar
1/2 inch ginger root fresh *top tip! use the garlic crusher to mince the ginger. It was a moment of genius. I didn’t have my ginger grater with me. Looking for an alternative I popped it in and, hey presto minced in a nano second!
2 cloves garlic minced
A fistful of black bean pasta I had left over from a recent review(if you can’t find them where you live use rice noodles. But, trust me, find them as you’ll never want to be without them again! low carb AND gluten and grain free!!)
1/4 cup chopped fresh green beans
1/2 yellow bell pepper
1/2 small cucumber
2 spring onions
1 red chilli
Method
Cook the pasta according to instructions. Leave to cool.
Put all of the ingredients for the dressing into a bowl and mix.
Pop the veggies into the pasta. Drizzle over the dressing and toss to incorporate. Serve.
It was delicious! A flavour party.
This looks so tasty and refreshing — I love simple meals like this. I’ve never had black bean pasta before, but I will be on the lookout for some now!
@Bobbie {the vegan crew}
Hi Bobby, thanks for stopping by. You can also get mung bean fettucine. You will love it I am sure. I wish I’d been the genius who invented it.
What a beautiful dish! Looks so flavorful and saucy! Mmmmmmm!
@veganmiam.com
thank you!