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Updated: Mar 11, 2021

Made with our Asian bean and kumera patties.

Serves 3-4 people (depending on how hungry).

We promise you this one is easy to make. If you are after something fresh that is full of flavour and perfect for a summer dinner party then let this recipe be it. Like everything in our range, it’s natural, vegan and gluten-free.

You’ll need:

  • Syndian Asian bean patties

  • 200 grams of vermicelli noodles

  • 250 grams of bean shoots

  • 2 cucumbers (thinly chopped)

  • 2 carrots shredded/ grated

  • A handful of fresh mint

  • ½ iceberg lettuce shredded or chopped into strips


  • 6 tbsp of tahini

  • 1 tsp of sesame oil

  • 1 tbsp of vegan sriracha sauce

  • 4 tbsp of tamari

  • 1 tsp of crushed garlic

  • 1 fresh lemon squeezed

  • Splash of water


  • Chop all your salad ingredients and set them aside. Leave bean shoots as they are.

  • Soak your noodles in warm water as instructed and strain once soft.

  • Meanwhile, place your Syndian patties in a pan on low-medium heat. Add a splash of olive oil and cook as instructed, ensuring your turn halfway through.

  • Make your sauce by combining all ingredients in a food processor and blend until smooth. Adjust to your taste.

  • Separate noodles into 3-4 bowls and then top with your lettuce, bean sprouts, carrot, cucumber and fresh mint. Add your Asian Bean patties and drizzle each bowl with your sauce. Garnish with lemon and any crunchy style nuts.

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