The gluten – free black bean noodles used in this recipe, have a nutty light bean flavour, a perfect “al dente” texture, and are rich in protein and iron. We coupled these noodles with our brazil nut pesto, and added fresh tomatoes and crispy shallots; a winning combination that will leave you feeling satiated and satisfied.
1 package of Explore Asia Healthy Noodles (Black Bean)
6 shallots, sliced into thin rings
2 cups chopped cauliflower florets
2 cups of brazil nut pesto (see Brazil Nut Pesto recipe)
1 small tomato, cut into slices
2 tsp coconut oil
Cook the black bean noodles according to the directions on the package.
In the meantime, place 1 tsp of coconut oil in a pan heated at medium heat. Add the shallots, (stirring occasionally) for about 6 minutes, or until they become brown and crispy. Remove them from the heat source and place in a small bowl.
In the same pan add 1 more tsp of coconut oil and the cauliflower. Stir fry the cauliflower for about 5 minutes, or until they become slightly caramelized.
Add the cooked (and drained) black bean noodles, and the pesto, to the pan with the cooked cauliflower. Stir until fully coated. Plate the pasta with cauliflower, top with crispy shallots, and garnish with fresh tomatoes.