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Black Bean & Kimchi Noodles
Combine savory, black beans stir-fried in toasted sesame oil, scallions, ginger and garlic with tender rice noodles and spicy kimchi for a comfort dish with adventurous appeal.
- Prep Time
30 Mins
- Cook Time
15 Mins
- Serves
12 qts
INGREDIENTS
Black Bean & Kimchi Noodles
- 1.5 cups Sesame Oil
- 1.5 qt. Shallots, Halved, Thin Sliced
- 18 Tbsp Ginger, Fresh, Minced
- 1.5 cups Garlic, Fresh, Thin Sliced
- 12 cups Bush's® Best® Low Sodium Black Beans Drained, Rinsed
- 3 qt. Spicy Kimchi, Rough Chop
- 9 qt. Vietnamese Rice Noodles, Cooked
- 3 cups Tamari
- .75 cup Fish Sauce
Garnish
- .25 cup Toasted White Sesame Seeds
- 1 cup Scallions, Fresh Thin Sliced
INGREDIENTS
Black Bean & Kimchi Noodles
- 1.5 cups Sesame Oil
- 1.5 qt. Shallots, Halved, Thin Sliced
- 18 Tbsp Ginger, Fresh, Minced
- 1.5 cups Garlic, Fresh, Thin Sliced
- 12 cups Bush's® Best® Low Sodium Black Beans Drained, Rinsed
- 3 qt. Spicy Kimchi, Rough Chop
- 9 qt. Vietnamese Rice Noodles, Cooked
- 3 cups Tamari
- .75 cup Fish Sauce
Garnish
- .25 cup Toasted White Sesame Seeds
- 1 cup Scallions, Fresh Thin Sliced
DIRECTIONS
- Heat sesame oil in a large sauté pan over medium heat. Add shallots, ginger and garlic, and sauté 5–7 minutes or until shallots are translucent and garlic is fragrant.
- Add in black beans and kimchi. Cook for 5 minutes, stirring periodically.
- Fold in cooked rice noodles, tamari, and fish sauce. Mix until well combined and cook for 2 minutes to bring flavors together.
- For each portion, top 1 cup of black bean kimchi noodles with 1/4 tsp of toasted white sesame seeds and 1 tsp of scallions.
