Green noodles
Thursday, 14th June 2018 by Rachel
green noodles

This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on Instagram for her latest recipes, news and events.

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This is a flavour-packed dish, brought to life by a zingy dressing, ginger, garlic, fresh kaffir lime leaves and thai basil.

You can switch out the veg for whatever you have to hand, so great for all seasons.  Kaffir lime leaves and thai basil have become a lot easier to find in London. If you need some tips on where to get them feel free to get in touch. You could use basil instead of thai basil, which would work nicely too.

Ingredients

for the dressing

4 tbsp tamari
3 tbsp sesame oil (I used cold pressed untoasted)
3 tsp maple syrup
3 tsp brown rice vinegar
zest and juice of 1.5 limes
3 clove garlic, grated
1 heaped tbsp grated fresh ginger
1 red chili, finely chopped

3 tbsp toasted sesame seeds

For the noodles

125g noodles

1 tbsp sesame oil

2-3 tbsp coconut oil

200g of greens - spnach, chard, kale or a stir-fry pack

100g tempeh or tofu

2 tbsp tamari or soy sauce

1 tsp turmeric

2 kaffir lime leaves, stem removed and finely sliced (optional)

Small bunch of herbs - corinader, thai basil, dill or mint (or a mixture)

2 spring onions, sliced

½ small fennel, finely sliced – a mandolin will help you get this nice & fine

fresh lettuce – garnish

1 birds eye chilli, finely sliced – optional

 

Method

Cook the noodles according to packet instructions. When ready rinse with cold water to stop them cooking further, mix through a tablespoon of sesame oil, to stop them sticking.

Prepare all your ingredients, wash and chop/ slice your vegetables and herbs. Make your dressing, grate (or mince) the ginger & garlic into a small bowl and mix in the rest of the ingredients, set aside.

Heat a large pan on medium high heat, add a tablespoon of coconut oil. Add the greens, cook until just wilted, transfer all the greens to the bowl with your noodles, add the dressing, mix thoroughly.

In the same pan, add another tablespoon of coconut oil, add the chopped tempeh with the tamari & turmeric. Cook for a couple of minutes, then turn so both sides are nicely browned.

Mix your herbs and chili through your noodles, along with the finely sliced fennel. Taste for seasoning.

Serve on top of your torn lettuce leaves, with the finely sliced chilli and a sprinkle of sesame seeds to finish.