Sesame noodle bowl
This is my version of an Anna Jones recipe and it’s such a lovely summer dish 💕
It’s vegan, healthy and very delicious!
200g rice noodles (I use brown rice noodles).
100g unsalted cashews.
4 tablespoons sesame seeds.
4 tablespoons unsweetened desiccated coconut.
a small bunch of coriander, leaves picked, stalks finely chopped.
a small bunch of mint, leaves picked.
a few handfuls of spring greens.
Bunch of spring onions, very finely sliced.
1⁄2 a red chilli, finely sliced.
FOR THE DRESSING
3 tablespoons tamari or soy sauce
2 tablespoons toasted sesame oil
1 tablespoons runny honey
2 tablespoons brown rice vinegar
the zest and juice of 1 unwaxed lemon
1 small clove of garlic, grated
a thumb-sized piece of ginger, peeled and grated
Preheat the oven to 220oC/200oC fan/gas 7. Cook the noodles in a medium saucepan according to the packet instructions, breaking them up with chopsticks or a fork from time to time to ensure they don’t stick together. Drain and refresh under cold water, then transfer to a large bowl.
Put the cashews on a baking tray in the oven for 4 minutes, then, once they have toasted for 4 minutes, add the sesame seeds and the coconut. Cook for another 4–5 minutes, or until golden.
Meanwhile, whisk the dressing ingredients together. Pour half the dressing over the noodles and toss well to coat, then stir through the chopped coriander stalks.
Finely chop the coriander leaves and mint leaves and set aside.
Boil the peas and drain. Add to noodles. Steam greens until al dente and slice into thin ribbons, then add to the noodles with the spring onions and the chilli.