Broccoli with Rice Noodles and Black Bean Vinaigrette

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

Crisp and fresh-tasting broccoli - never, never overcook it! - makes a delicious contrast in flavour and texture when combined with soft, gentle rice noodles and assertive, tangy black bean vinaigrette. The dish is deliciously East-West as it combines Chinese ingredients with a Western concept.


  • 225 g/8 oz rice noodles or rice vermicelli (use very thin ones or quite wide ones - whichever you like)
  • 450


  1. Cook the rice noodles in boiling salted water according to the directions on the packet. Drain well and rinse in cold water. Set aside.
  2. Steam or blanch the broccoli until just al dente, or crisp-tender. Set aside.
  3. Mix the dressing: combine the black bean paste with the ginger root, garlic, sesame oil, soy sauce, vinegar, sugar, coriander, veget