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Tenderstem, pak choi & black garlic dressing with noodles
The savoury, syrupy black garlic dressing gives the vegetables and noodles an intense flavour.
VeganVegetarianLow fat2 of your 5 a day
Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins
Ingredients
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 Rich Dark Black Garlic
4 salad onions, finely chopped
1 tsp black or toasted white sesame seeds
Method
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.
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.
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.
