Keto Black Bean Noodles
Discover the delicious and guilt-free world of **Keto Black Bean Noodles**, a low-carb twist on a beloved classic! Crafted from nutrient-packed black bean flour and bound together with xanthan gum and eggs, these homemade noodles are satisfyingly chewy and full of earthy flavor. Tossed with vibrant veggies like red bell pepper and spiralized zucchini, and infused with aromatic garlic, ginger, and a splash of savory soy sauce, this dish strikes the perfect balance between healthy and flavorful. Ready in just 45 minutes from start to finish, this keto-friendly meal is topped with green onions and sesame seeds for a restaurant-worthy finish. Perfect for low-carb enthusiasts or anyone craving a hearty yet healthy noodle dish, these flavorful noodles are sure to impress!
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Recipe Information
Ingredients
- 1 cup black bean flour
- 1 teaspoon xanthan gum
- 2 large eggs
- 2 tablespoons water
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 cloves, minced garlic
- 1 teaspoon, grated ginger
- 1 medium, sliced red bell pepper
- 1 medium, spiralized zucchini
- 2 stalks, chopped green onions
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large mixing bowl, combine the black bean flour, xanthan gum, and salt. Stir to mix.
In a separate bowl, whisk together the eggs and water until smooth.
Slowly incorporate the egg mixture into the flour mixture, stirring continuously until a dough forms.
Knead the dough on a flat, lightly floured surface for 2-3 minutes, then form it into a ball.
Wrap the dough in plastic wrap and let it rest at room temperature for 15 minutes.
After resting, roll out the dough to about 1/8 inch thickness and cut into thin noodle strips.
Bring a large pot of salted water to a boil. Add the noodles and cook for 2-3 minutes. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
Add the sliced red bell pepper and cook for 2-3 minutes until slightly softened.
Stir in the spiralized zucchini and cook for an additional 2 minutes.
Add the cooked noodles to the skillet, pour in the soy sauce, and toss everything until well mixed and heated through.
Season with black pepper and sprinkle with chopped green onions and sesame seeds.
Serve the keto black bean noodles hot, garnished with additional sesame seeds if desired.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 584 mg | 25% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 3.2 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
