1 x packet asian organic black bean noodles
1 x brown onion chopped
1 x clove garlic chopped finely
1/2 x sugar loaf cabbage chopped
1 x red capsicum sliced
1 x zucchini sliced longways and chopped
1 x bunch green leafy's
2 x tbs virgin coconut oil
1 x piece of ginger chopped finely
1 x lemongrass chopped finely
1 x tbs mixed thai seasoning
2 x tbs coriander
2 x tbs basil
1 x tbs Tamari
2 x tbs lime juice
2 x spring onions chopped finely
1 tsp coconut nectar
1 x tsp sea salt (or to taste)
What to do
Stir Fry Vegetables
Put coconut oil in saucepan or wok and heat slowly. Once melted add onion, garlic and ginger. Using a wooden spoon and stir until onion is cooked, or for one minute. Add zucchini, green leafy's, cabbage and capsicum. Stir fry for a few more minutes, add 1 tablespoon water allowing the vegetables to slightly steam. Add Nama Shoya, coconut flower nectar, and mixed thai seasoning, stir for another minute. The vegetables should remain crunchy.
Organc Black Bean Spaghetti
Heat 5 cups of water in a saucepan until boiling. Add 200g of black bean spaghetti shape noodles, leave in water for 2 minutes. Rinse and drain in a water strainer.
Add the soft noodles to the stir fry. Take the noodles and stirfry off the heat. Put into a large bowl. Add spring onion, basil, corriander and lime juice. Mix in well and serve in small bowls.