Black Bean Spaghetti Salad with Sesame Toasted Broccoli
Mixing up your usual pasta dish with this black bean spaghetti version from the latest recipe book "A Whole New Way to Eat" by Vladia Cobrdova.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Saucepan
- Stove
- Colander
- Mixing bowl
- Whisk
- Serving bowl
- Measuring spoon
- Measuring cup
Ingredients
- 200 g (7 oz) broccoli, cut into small florets
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 200 g (7 oz) black bean spaghetti (or brown rice noodles)
- 150 g (5½ oz) snow peas (mangetout), trimmed and halved lengthways
- 250 g (9 oz) green beans, trimmed and cut in half
- 60 ml (2 fl oz/¼ cup) sesame oil
- 1½ tbsp mirin (rice wine)
- 2 tbsp umeboshi (fermented Japanese plum) paste
- ¼ cup finely grated fresh ginger
- 75 g (2¾ oz/ ½ cup) sesame seeds
- 1 tbsp tamari (gluten-free soy sauce)
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