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Tenderstem, pak choi & black garlic dressing with noodles
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200g Tenderstem broccoli, trimmed and any larger stems halved
235g pack pak choi
1 tsp toasted sesame oil
200g pack buckwheat soba noodles
2 tbsp reduced salt soy sauce
2 tbsp sherry vinegar
4 cloves Cooks’ Ingredients Black Garlic
4 salad onions, finely chopped
1 tsp black or toasted white sesame seeds
1. Heat a large frying pan over a high heat. Add 3 tbsp water and the broccoli and fry, stirring regularly, for 2 minutes. Set aside the leaves of the pak choi and shred the stems (discard any thick root pieces). Add the stems and sesame oil to the pan and fry for another 2 minutes, then stir in the leaves frying for a final minute. Remove from the heat and set aside.
2. Bring a large saucepan of water to the boil. Simmer the noodles for 5 minutes, then drain and rinse well under cold water. Tip onto kitchen towel to soak up any excess water.
3. For the dressing, whizz the soy, vinegar and black garlic cloves with 1 tbsp water in a small blender or food processor. Divide the noodles between bowls, top with the vegetables, salad onions and sesame seeds and spoon over the dressing.
Typical values per serving:
2 of your 5 a day.
This recipe was first published in August 2019.