Black Bean Noodle Stir-Fry

Ashvita Girish, Staff Reporter

Over the summer I had many uncles and aunts come to visit us and during this time we cooked, we cooked a lot. I took this opportunity to experiment with different ingredients and recipes to find out which dishes my family could stomach and which ones were inedible. One of the peculiar ingredients was black bean pasta. It was a spaghetti-like pasta that was made entirely out of black beans. Despite my doubts, I went forward with the recipe and added the noodles into my classic stir-fry sauce and to my surprise, the noodles turned out to be better than any other gluten-free pasta I have had.

Ingredients

Stir Fry Sauce

2 tbs Tahini sauce
3 ts Soy sauce
2 tbsp Brown sugar
1 Ginger grated
4 cloves Garlic crushed
3 tbs Sesame oil
Half Bok choy (chopped)
1 chopped onion
One floret broccoli (chopped)
5 chopped mushrooms
Black bean noodles (or noodle of choice)
Eggs (optional)

Directions

Combine Tahini sauce, Soy sauce, Brown sugar, Ginger, and Garlic. Set aside to Marinate
Heat up Sesame oil in a wok and fry all vegetables in high flame after the oil is coated add the sauce mix and sauté rigorously for 10 mins.
Cook noodles till al dente.
Sprinkle scallions on top and serve with scrambled eggs.