Vegetarian mains
Black bean & kohlrabi teriyaki noodles
Black beans are one of the most nutritious beans, packed with protein and fibre. They’re colourful, too, and make a good foil for the different veg in this Asian-style teriyaki stir-fry.
Ingredients
- 25g cashew nuts
- 150g brown rice noodles
- 1 garlic clove
- 1 kohlrabi
- 125g bunched onions
- 1 red pepper
- 200g chard, or spinach
- 15g coriander
- 1 tin black beans
- ½ tsp ground ginger
- ½ tsp dried chilli flakes
- 50ml teriyaki sauce
- 1 tbsp tamari
- 1 lemon
Method
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Step 1
In a wok or large frying pan, gently toast the cashews for 3-4 mins, until light golden. Roughly chop them and set aside.
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Step 2
Fill a medium saucepan with boiled water. Boil the noodles for 3-4 mins, until just tender, stirring regularly to prevent them from sticking. Drain, rinse well under cold water to cool, then set aside.
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Step 3
Peel and finely chop the garlic. Lightly peel, halve, then thinly slice the kohlrabi into half moon shapes. Trim and thinly slice the onions.
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Step 4
Chop the pepper into thin slices. Strip the chard leaves off their stalks and shred the leaves. Roughly chop the coriander, stalks and all.
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Step 5
Drain and rinse the black beans well.
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Step 6
Heat 1 tbsp of oil in the wok or frying pan. Fry the kohlrabi and pepper for 1 min. Add the onions and chard and stir-fry for 1 min.
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Step 7
Add the black beans, garlic, ground ginger and chilli to taste. Stir-fry for 1 more min.
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Step 8
Stir in the teriyaki and tamari. Toss in the noodles and cashews to warm them through. Add lemon juice and season to taste. Serve, sprinkled with coriander.