Broccoli Stem Noodles With Asian Black Bean Balls
[Vegan, Gluten-Free]

To Make the Broccoli Noodles:

1. Wash, trim the edges that stick out, spiralize, set aside in refrigerator.

To Make the Dressing:

1. Combine all of the ingredients, whisk until smooth.

To Make the Black Bean Balls:

1. Mix together all of the meatball ingredients in a large bowl until well-combined. You should try and mash 75 percent of the beans so that they ingredients adhere together.
2. Heat a pan over medium/high heat. Add a drizzle of sesame oil. Spoon out 1-inch of the mixture with a cookie scoop (or tablespoon), shape into balls and place onto the pan. Add a light coat of additional panko to the outside of each ball before cooking. Cook all the black bean balls for roughly 10-12 minutes, or until golden browned and cooked through.

To Make the Sauce:

1. Heat a non-stick pan or skillet over medium-high heat. Whisk all of the sauce ingredients together (minus the water and corn starch) in the pan until well-blended. Bring to a simmer and gradually add in the corn starch/water mixture. Continue cooking until sauce thickens while stirring occasionally to prevent burning or sticking on the bottom of the pan, about 8 minutes.

To Serve:

1. When meatballs have finished cooking, add half of the black bean balls into the pan and gently coat each one generously and evenly in the sauce. Transfer the glazed black bean balls to the broccoli noodles tossed in dressing with a slotted spoon. Serve with broccoli roasted in sesame oil, optional. Sprinkle with sesame seeds and sliced green onions (if desired).
2. Serve with broccoli roasted in sesame oil, optional and sprinkle with sesame seeds and sliced green onions, if desired.