Happy Friday, everybody! I want to introduce you to my lunch for every day this last week. Lunch, meet everyone.
Awhile back, I was at the grocery store and I came across black bean pasta from a company called Explore Asian. I was amazed at the amount of protein and the fact that it was lower in carbohydrates than most pasta. Plus, it was gluten-free and made of black beans, guys! I was totally interested but I didn't buy a bag because I couldn't think of a way to serve it. So I figured that once I did figure a recipe out, I would come back and get a bag.
I never came up with anything so I never bought a bag. I thought about the pasta often, though, and every time I went to the store, I spent a moment staring at this interesting pasta, along with its sibling, mung bean pasta.
Then, a few months ago, Explore Asian contacted me and asked me to review their products. Of course I accepted seeing as how I'd been lusting after their products for a few months already at that point. So they sent me the black bean pasta, the mung bean fettuccine, their udon and lo mein noodles, and one of their noodle soups. I opened the box and set the pastas on my counter and stared at them everyday for the last couple months. Still, zero idea about what I was going to do.
A couple weeks ago, I realized what my hang-up was. I was trying to figure out what kind of sauce I would serve this pasta with, like one would with a traditional bowl of pasta. I began brainstorming my favorite black bean flavor combos and when I thought of my favorite black bean companion, sweet potatoes, a little bell went off. Ding, ding, ding! I was on to something.
All of a sudden all of these ideas came pouring in and this is what I finally settled on: Summer rolls packed with a salad of sweet potato pasta (made with my spiralizer, though a julienne peeler would work just as well), Explore Asia black bean pasta, and red cabbage (because it's pretty and it's my favorite vegetable at the moment. I can't stop.), tossed in a light toasted sesame oil and lime juice dressing. I also stuffed some avocado slices into the rolls because everything is better with avocado. I served them with a coconut milk and lime-based tahini sauce which is so good that I want to dip everything in it (especially whole leaves of red cabbage. I told you, I can't stop.).
I could be biased because I'm on a random summer roll kick at the moment, but these rolls, guys! The black bean pasta is on the chewy side, which I like, and almost reminds me of chow mein (especially after being tossed in the toasted sesame oil). I'm seriously infatuated with them and feel like another batch is going to be made really soon. Just consider these rolls my lunch for an indefinite amount of time.
Ingredients
- 1/2 cup tahini
- 1/4 cup canned lite coconut milk
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons tamari
- 1 1/2 tablespoons maple syrup
- 1 teaspoon sriracha sauce (or hot sauce)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/2 package of Explore Asia black bean pasta
- 1 sweet potato, peeled
- 1/4 red cabbage, shredded or very thinly sliced
- 1/3 cup fresh chopped cilantro
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 tablespoon tamari
- 1/2 tablespoon agave syrup
- salt and pepper to taste
- 1 avocado, thinly sliced
- 8 sheets of rice paper
Instructions
- In a medium bowl, combine all of the dip ingredients and stir together until combined. Set aside.
- Use a spiralizer to turn your sweet potato into pasta. If you don't have a spiralizer, just use a julienne peeler to create ribbon pasta.
- Bring a large pot of water to a boil and add a pinch of salt. Add 1/2 of the package of black bean pasta and stir. Let cook for about 4 minutes before adding the sweet potato pasta. Let cook for 2 more minutes and pour all of the pasta into a colander. Rinse with cold water to prevent the pasta from cooking any further.
- Transfer the sweet potato and black bean pastas to a large bowl. Add the red cabbage and cilantro and add salt and pepper to taste. In a small bowl, mix together the toasted sesame oil, lime juice, tamari, and agave syrup. Toss the salad with the dressing and set aside.
- Fill a wide bowl with warm water. Dip one sheet of rice paper in the water and promptly remove it. It should easily bend but not be soft yet. It will continue to absorb the water and get softer. Lay the rice paper out on a dry surface.
- About 1 inch from the edge closest to you, place a pile of the pasta salad. The pile should be roughly 1/3 cup, maybe a bit more. Lay 2 to 3 avocado slices over the pasta. Take the edge closest to you and fold it over the filling. Continue to roll, using your fingers to tuck the filling in as you go. Once the filling is completely tucked (about halfway rolled), fold the left and right edges over the filling and continue to roll until completely sealed. Repeat with the remaining rice paper sheets and ingredients. Serve immediately.
Notes
This salad provides for a lot of rolls. If you wanted to do 16 to 20 summer rolls, just use that many sheets of rice paper and use another 1 to 2 avocados. Try to only make as many as you will eat that day because summer rolls don't keep well. Just chill the leftover salad in an airtight container and use it whenever you want to make the rolls.
Or just forget the rolls, toss the pasta in the tahini dip, and grab a fork.
I am so thrilled with the products Explore Asian has sent me to review and I can't wait to experiment with them more. I'm also thrilled because Explore Asian has offered to give one of my readers the same products to try out. This giveaway is open to US residents only and will run until 11:59pm on March 5th, 2014. Use the box below to enter.
Thank you so much to Explore Asian for letting me try their wonderful products (I hope to share some more recipes using their pastas soon!). Thank you all for stopping by and participating in the giveaway. Good luck!
The winner of the Rise Bar Sampler Box giveaway is Jimmy Dang! Thank you to all who entered. Stay tuned for Monday when I will be having yet another giveaway! Have a good weekend!
Disclaimer: I was given these products to review but the thoughts and opinions expressed here are my own.
What sort of dish would you create with Explore Asian's bean-based pastas?
Photography by Chris Miller
Aimee
What would I make? This recipe! Oh my gosh, those rolls look so good!
Nezumi
They look like soba noodles. I never had the chance to try these, but I would go all peanut butter sauce on them... yum!
Gaby
I think a good pasta with homemade Tomato sauce, and olives. Or I'd make a vegan version of spaghetti and egg frittata my mom used to make me when I was young with a lot if nutritional yeast instead of Parmesan 🙂
Shannon
I agree with Nezumi. I would treat them like a more exciting soba noodle! Maybe some kind of fusion peanut sauce.
Ali @ Farmers Market Vegan
So many "soba" noodle bowls. Mmm...
Alex
I LOVE noodle soups, so I would do some kind of asian/mexican fusion soup
Nicole Selah Destrampe
A ramen sort or dish I think
Danielle
I've been craving a Pad Thai-type dish, so that's what I'd do. Thanks!
Joy
I could picture using these in a stew of sorts with puréed sweet potatoes as the base and filled with chopped veggies. 🙂
Also, I was looking to buy a spiralizer. Would you have any suggestions on a good one to get?
keepinitkind
That sounds wonderful! This is the spiralizer I use and I love it: http://www.amazon.com/gp/product/B0007Y9WHQ/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0007Y9WHQ&linkCode=as2&tag=keitki-20
Kristina
I agree with the other commenters, peanut soba dishes are so good.
Hailey
I would make these! They look fantastic! Thanks for the giveaway 🙂
Hailey
I would make these! They look fantastic 🙂 Thanks for the giveaway!
Cadry
Well done! Your summer rolls look amazing. I was so into summer rolls last summer. I can't wait until the warm weather returns, so that I can enjoy them again.
I think I'd use the noodles in a spicy peanut sauce!
Stephanie
I would probably create some sort of chicken lo mein dish.
Millie
That sauce looks amazing! Your blog is so lovely 🙂 after being in love with food all my life I have recently decided to try and begin a food blog, only hope it will be as good as yours! 🙂 x
Jaclyn Reynolds
I would try your recipe!!
michelle
Like others have said some kind of yummy peanut sauce
Debbie
I would make a cilantro cashew stir-fry with a black bean sauce over the noodles.
saniel
I just got some dinosaur kale and pistachios, would make a raw pesto sauce with black bean pasta. Thanks
Megan
I would so use the noodles in a stir-fry or pad-thai instead of rice.
Carissa
I've been dying to try those black bean noodles but have been having similar issues as you. These rolls look amazing!!!!
Celeste Yeung
Pastas and soups!
Melissa
I've actually already tried these black bean noodles, but I'm always looking for more ways to use them. I've used them a lot in noodle miso soups, but this recipe looks like the perfect way to mix it up.
Angela @ Eat Spin Run Repeat
Oh my goodness Kristy, these are beautiful! I know I'm not eligible for your giveaway but I just had to tell you that! Summer rolls are one of my favourite Asian-inspired dishes to make, and seeing them right now reminds me of summer. It feels far, far away but maybe eating summer-y foods will make it come faster?! I'm willing to try! Happy Friday!
keepinitkind
Thank you, Angela! 🙂
Richa
black bean pasta, that is very interesting. the rolls look fabulous!
sarah
a pad thai soup?
Amanda
I love summer rolls, though not so much during Boston winters. Maybe I will enjoy them next to my space heater... 😉
And I echo what most others said - spicy peanut sauce all the way!
Katie @ Produce on Parade
Wow, this is beautiful! I would totally make an Asian miso soup! 🙂
Johnny
So many great things to make with pasta like that... I'd try anything from an Asian-inspired noodle bowl to a cold Southwestern pasta salad.
Sarah
maybe a nice pad thai with these noodles
Debbie Brooks Riffel
I would make deconstructed pasta balls with curry, coconut sauce ( add the sriracha sauce gastrique for a bit of a kick!) Yummm....I want some right now! Thanks Explore Asian and Keepin' It Kind! You are a inspiration and a blessing!
Carolsue
I would probably make Pad Thai or Chow Mein
Deborah Yoo
Asian noodle salad!
Janel M.
Noodle bowls galore.
Greg
A curry with those black bean noodles would be pretty!
Maryz
These rolls look awesome! I'll be making them ASAP!
Sara
I'd make your recipe! It's making me excited for the warmer weather (20 degrees on March 1 where I am…) and fun spring/summer foods.
Lacey
Well if I didn't go Asian inspired with these noodles, I feel like a mexican 'spaghetti' would be delicious! Black bean pasta with a sweet potato and salsa or chili topping - or a baked spaghetti of sorts inspired by enchiladas mmm
Kristine
Definitely pad thai. Yum.
Emili
I will definitely be making this if I can find these noodles somewhere!!! Or a noodle bowl! If I can't find these, any suggestion what to use? A boring soba noodle? Black beans?
Anna {Herbivore Triathlete}
Noodles with peanut sauce does sound wonderful, but I think I would use them for some kind of soup!
Nicollette
A vehicle for a yummy peanut sauce. Mmmmmm. I can't wait to find these in store!
Jody Haller
I don't think I could make anything except this recipe! It looks right up my alley. I can't wait to try this pasta! Such a great idea.
Christina
I would make a spicy Thai curry, or maybe saute them with some squash and herbs!
Iman
I'd make a beautifully refreshing asian inspired zesty salad using citrus fruits like lemon and blood orages as a dressing, some toasted nuts for sme crunch and the noodles cooked aldente for some soft-hard texture, giving it different dimensions 🙂
Abbie @ Needs Salt
These rolls look so colorful and beautiful! What gorgeous photos.
Pinning!
Rachael@AnAvocadoADay
Gorgeous colors! I love the unique spin on summer rolls!
Angela @ Canned Time
I'd love to try this pasta in a cold salad with a similar asian dressing. I think I could eat these rolls though every day without trying something new. Really fabulous Kristy>
Colleen
What would I make? Why I would start with this recipe of course, These look delish!
Dianna @ Chard in Charge
SO YUM + beautiful! I've never tried black bean pasta, I'm excited to go buy some and test it myself! Thanks for sharing new inspiration...xo
http://www.chardincharge.com
Sandy
I would serve it with garlic scape pesto!
Dee
I'd try your recipe. Looks delicious!
Ani
I think these pastas would work with a lot of mexican dishes too! Turn fajitas into a pasta dish!
dana
a pho type soup
Becca Entenberg
I would probably also make summer rolls, yum!
Sarah O.
I want to make ramen!
Sheila W.
I would make cold peanut noodles, ramen, spring rolls and anything I could figure out how to put on the grill made from using these ingredients.
Yoojin
mmm, soba is one of my favorite noodles so this would be a great product to try!
i'd definitely make one of my favorite stir-fry noodle dishes with lots of veggies 🙂
Nicole
I'd probably make my version of spicy cashew noodles. Or try some kind of Mexican inspired dish?
Elanor
I have a recipe for a spring pasta salad with edamame that I'd love to try!
Heather
Love spring/summer rolls, I have never seen black bean noodles but fell in love with a bag of red rice noodles - love eating all the colors on the spectrum!
Eve-Marie
These were gorgeous and amazingly delicious - thank you!
Sarah S
This looks delicious! I'm going to try to make it for my parents this summer! 🙂
keepinitkind
Yay! Love you!
indian cuisine
this looks pretty and very healthy too.im loving this.
Syl & Ed
We made these rolls tonight which are perfect for a hot summer night. We had to substitute the black bean pasta, could not find at Whole Foods or Sprouts, so we used thin rice noodles which are vegan. We also used brown rice spring roll wrappers. These rolls are delicious and make a very nice presentation. We're looking forward to making them for a party!