Broccoli with Rice Noodles and Black Bean Vinaigrette

Name: Broccoli with Rice Noodles and Black Bean Vinaigrette
Yield: Serves 4
Cuisine: American
Ingredients: 1 tablespoon sugar, preferably demerara; 1 tablespoon chopped coriander leaves; 1½ to 2 tablespoons bland vegetable oil; 1½ tablespoons sherry vinegar or rice vinegar; Dash of red hot pepper, Chinese chilli oil, or chilli paste with garlic; 1 tablespoon sesame oil; 1 tablespoon soy sauce; 450 g/1 lb broccoli florets; 1 tablespoon Chinese black bean paste; 1 teaspoon chopped fresh ginger root; 1 to 2 cloves garlic, chopped; 50 g/2 oz roasted peanuts, unsalted if possible; 225 g/8 oz rice noodles or rice vermicelli (use very thin ones or quite wide ones - whichever you like); ½ sweet red pepper, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Americas
Asia
China
United States
Spicy
Vegan
California
Noodles

Method

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