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When my hubby works late, I oftentimes try to find ways to incorporate ingredients he is usually not a fan of into small meals for myself. He usually doesn’t like “weird non-meat” products or “fake wannabe food”. I, however, usually eat a non-meat diet and I love to experiment. My sister recently told me about these black bean noodles. I picked up a pack and he immediately labeled them “food to eat when I am not here”. Well, one night he was working late, and I was craving roasted vegetables and shrimp. I also decided to also try some of these noodles.
First, I boiled and drained the black bean noodles. This brand makes 4 different kinds of gluten-free noodles. They are all equally as creative. My local grocery store (Wegman’s) sells all of the flavors. I am looking forward to trying more.
I mixed the noodles right away with oil, soy sauce and black sesame seeds. Then, I let it chill in the fridge (I chose to eat the noodles cold, but just make the adjustments in your prep if you would like the warm noodles).
Next, I used up some of the veggies in the drawer: onions, asparagus, and cherry tomatoes. I quartered the onions. I laid them out on foil on a baking pan, spread some olive oil on with a baking brush and sprinkled them with salt and pepper. When the vegetables were partially cooked, I added the shrimp to the pan and put the pan back in the oven for another 10 minutes.
Then, I roasted everything till crispy at 425 (45-50 minutes total).
While it doesn’t seem like an obvious pairing, this creative plate was delicious. It was also really easy to just make the quantity that I needed to fill one plate.