Fresh rice noodles with black-eyed beans in mint sambal

Murdoch Recipe Article Lead - wide
Murdoch Recipe Article Lead - wide 

A recipe from the Good Food collection.


Mint sambal

1 cup fresh mint leaves

1 small onion, finely diced

2 cloves garlic

3 tablespoons lemon juice

1 teaspoon Thai sweet chilli sauce

½ teaspoon salt

1 cup cooked black-eyed beans

1 Lebanese cucumber

300 g thin fresh rice noodles

2 tablespoons black sesame seeds


1. To make the mint sambal, place the mint, onion, garlic, lemon juice, Thai chilli sauce and salt in the bowl of a food processor and blend until it forms a paste. Transfer to a bowl, add the black-eyed beans and toss to coat.

2. Using a vegetable peeler, cut the cucumber into thin ribbons.

3. Pour boiling water over the noodles and leave for 5 minutes, or until softened. Drain, then separate by pulling apart.

4. To serve, divide the noodles and cucumber strips among four bowls and top with the black-eyed beans. Sprinkle with sesame seeds and serve.