About the Recipe
This vibrant dish is packed with fibre, antioxidants, and nutrients from broccoli, kale, carrots, and ginger, supporting immunity and digestion. The creamy chilli tahini sauce provides healthy fats, calcium, and umami flavours, while lime juice adds a zesty vitamin C boost. Quick, wholesome, and perfect for a balanced meal!
Ingredients
Rice noodles (2 servings)
20g ginger, cut into matchsticks
100g tenderstem broccoli (or ½ head broccoli), cut into bite-sized pieces
two handfuls of kale, roughly sliced
1-2 carrots, julienned or grated
2–3 tbsp sesame seeds (optional)
½ lime, juicedÂ
For the Chilli Tahini Sauce:
4 tbsp tahini
4 tbsp tamari
1 tbsp maple syrup
1 tbsp rice vinegar
Chilli flakes (to taste)
1–2 tbsp water (to thin the sauce)
Preparation
Heat olive oil in a large frying pan over medium heat. Add the ginger, broccoli, kale, and carrots. Cook for 5 minutes until just tender.
Cook the udon noodles in a saucepan of salted boiling water for 4–5 minutes until al dente. Drain and rinse under cold water.
Whisk the tahini, tamari, maple syrup, rice vinegar, chilli oil, and water in a small bowl until smooth and creamy.
Add the noodles and sauce to the pan with the veggies. Toss everything together until evenly coated and heated through.
Divide between bowls, sprinkle with sesame seeds, and add a squeeze of lime, if desired. Serve with extra tamari on the side.