Pic of Black bean & kohlrabi teriyaki noodles

Black bean & kohlrabi teriyaki noodles

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Vegetarian mains

Black bean & kohlrabi teriyaki noodles

Serves 2 45 min
Black beans are one of the most nutritious beans, packed with protein and fibre. They’re colourful, too, and make a good foil for the different veg in this Asian-style teriyaki stir-fry.


  • 25g cashew nuts
  • 150g brown rice noodles
  • 1 garlic clove
  • 1 kohlrabi
  • 125g bunched onions
  • 1 red pepper
  • 200g chard, or spinach
  • 15g coriander
  • 1 tin black beans
  • ½ tsp ground ginger
  • ½ tsp dried chilli flakes
  • 50ml teriyaki sauce
  • 1 tbsp tamari
  • 1 lemon
Image of Black bean & kohlrabi teriyaki noodles


Prep time: 15 min
Cooking time: 30 min
  • Step 1

    In a wok or large frying pan, gently toast the cashews for 3-4 mins, until light golden. Roughly chop them and set aside.
  • Step 2

    Fill a medium saucepan with boiled water. Boil the noodles for 3-4 mins, until just tender, stirring regularly to prevent them from sticking. Drain, rinse well under cold water to cool, then set aside.
  • Step 3

    Peel and finely chop the garlic. Lightly peel, halve, then thinly slice the kohlrabi into half moon shapes. Trim and thinly slice the onions.
  • Step 4

    Chop the pepper into thin slices. Strip the chard leaves off their stalks and shred the leaves. Roughly chop the coriander, stalks and all.
  • Step 5

    Drain and rinse the black beans well.
  • Step 6

    Heat 1 tbsp of oil in the wok or frying pan. Fry the kohlrabi and pepper for 1 min. Add the onions and chard and stir-fry for 1 min.
  • Step 7

    Add the black beans, garlic, ground ginger and chilli to taste. Stir-fry for 1 more min.
  • Step 8

    Stir in the teriyaki and tamari. Toss in the noodles and cashews to warm them through. Add lemon juice and season to taste. Serve, sprinkled with coriander.

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