BlackBean and Zucchini Noodles

I've been intrigued by the idea of trying Black Bean noodles ever since I saw it being sold at a Seafood and Gourmet shop, but by the time I went back to purchase it, it was all finished and they had no intention of restocking any time soon. Luckily for me, I happened upon some recently, so I decided to create a vegan meal as I often times do. The noodles I purchased were 100% organic, vegan and made purely from beans. When cooked it retained a nice little bite and all in all, when paired with my Smoky Teriyaki Sauce, was a delicious treat. Here's the recipe I hope you enjoy. INGREDIENTS 1 pck Black Bean Noodles (8 oz) 1 small Zucchini (spiralized) 1 small Carrot (spiralized) 1 small Onion (sliced) 2 cloves Garlic crushed and chopped 1 tsp Salt 1 tsp Black pepper 2 tbsp Olive Oil Method ●Add Black Bean Noodles to a salted pot of boil water and cook on medium heat for 6-8mins. ●Drain Noodles and rinse with room temp water and set aside. ●Add olive oil to a wok on medium heat and add garlic and onions and saute until onions become translucent. ●Add zucchini and carrots and allow to saute for 3 mins before adding black bean noodles, black pepper and salt. ●Toss well for a further 1 min remove from heat and serve.

BlackBean and Zucchini Noodles