Make that green veg languishing in the back of the fridge into a quick, flavour-packed noodle salad with a chilli and soy dressing.
Serves 2
Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
Less than 10 minutes
Bob's Kitchen Recipe Card
Ingredients for 2 Servings
For the Dressing
1 tbsp
Oil (such as sesame or sunflower oil)
2
Garlic cloves, chopped
1
Red chilli, finely chopped or ½ tsp chilli flakes
2 tbsp
Soy sauce
3cm
Piece fresh root ginger, peeled and grated
For the Noodles
300g
Green veg, such as chopped broccoli florets, shredded kale or cavolo nero
150g
Ready-to-wok udon noodles, or other noodles of choice
Approximate Times
Preparation :
Less than 30 minutes
Cooking :
Less than 10 minutes
Method
Mix the dressing ingredients together in a bowl and set aside.
Steam the green veg until just-tender, then immediately run under a cold tap and drain well. You can do this advance and keep the veg in an airtight container in the fridge until ready to use.
Cook the noodles following pack instructions, then leave to cool.
Mix the cooled veg and noodles together in a bowl and coat in the chilli soy dressing.
Notes
If you have past-its-best greens that you don’t want to eat immediately, follow step 2 above, storing in an airtight container in the fridge. They can be added to pasta bakes, salads, soups or stir-fries.
Top the noodles with some chopped peanuts or sesame seeds, if you have some.
This can easily be made gluten-free, by using rice noodles and tamari instead of soy sauce.
