These glossy green noodles are quick, nourishing and full of flavour – with crisp broccoli, cavolo nero and leek tossed through a creamy tahini, miso and chilli sauce. They’re rich in fibre and plant protein, and ready in just 15 minutes.
Method:
1
To make the sauce, whisk together the chilli oil, miso, tahini, maple syrup and 5 tablespoons water until smooth. Set aside.
2
Soak the noodles in freshly boiled water for 10 minutes, or according to the packet instructions.
3
Warm the sesame oil in a large frying pan or wok over high heat. Add the cavolo nero, broccoli, leek and tofu. Cook for 5–7 minutes, until the vegetables are just tender but still have a little bite.
4
Reduce the heat to low. Once the noodles are tender, use tongs to lift them straight into the pan. Don’t worry if some soaking water transfers with them, as this will help loosen the sauce. Stir in the sauce, adding a splash more noodle soaking water as needed. Warm gently, stirring, until glossy and combined.
5
Divide between bowls and serve immediately. Delicious sprinkled with toasted sesame seeds or furikake seasoning.
Ella’s Tips
You can swap black bean chilli oil for your favourite chilli oil. Leftovers can be eaten hot or cold – reheat gently in a frying pan, adding a splash of water to loosen the sauce.
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