SPINACH, ASPARAGUS & BLACK BEAN NOODLES
Make the black sesame dressing by placing all the dressing ingredients into a small blender or food processor bowl. Blend for 1 minute until the sesame seeds start to break apart. Season to taste. Pour into a jug or bowl and set aside. The mix will appear brown and then thicken and darken as it settles.
Remove the LeaderBrand Baby Spinach leaves from the bag and refresh in ice-cold water. Trim the wooden end from the LeaderBrand Asparagus spears. Cut into smaller bite-sized pieces. Slice the onion into thin slices.
Bring a large saucepan of water to a boil, then crumble in the vegetable stock cube. Cook the noodles for 3 minutes until tender to the bite. Drain, rinse well under cold water. Leave to drain.
Steam the LeaderBrand Asparagus spears in shallow water in the microwave or steamer, until just tender. Refresh in ice-cold water to keep the crisp green colour.
Toss the noodles with thin onion slices, LeaderBrand Asparagus and add half the sesame dressing to coat the noodles and vegetables well.
Divide the noodles and vegetables between four bowls. Top each bowl with a good handful of fresh LeaderBrand Baby Spinach leaves.
Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes. Good source of Folate and source of Vitamin A
- Available All Year Round
- Gisborne & Matamata
- Gluten Free
- Washed & Ready To Eat
A springtime favourite and super versatile too, asparagus is considered a culinary delight for New Zealanders up and down the country.
- Sept – Dec
- Source Of Vitamin C
- Good source of Folate
- Source of niacin (vitamin B3)
- Source of Potassium
- Source of Riboflavin (Vitamin B2)
- Source of Thiamin (Vitamin B1)
- 120g bag LeaderBrand Baby Spinach Leaves
- 200g LeaderBrand Asparagus, trimmed
- 1 red onion, peeled, sliced thinly (optional)
- 200g Black bean noodles
- 1 vegetable stock cube
Black Sesame dressing:
- 4 tablespoons black sesame seeds
- 1 tablespoon mirin
- 2 tablespoons soy sauce
- 1 teaspoon miso paste, optional
- 1 tbsp brown sugar
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper
- fresh mint leaves