Tenderstem, pak choi & black garlic dressing with noodles

Tenderstem, pak choi & black garlic dressing with noodles

The savoury, syrupy black garlic dressing gives the vegetables and noodles an intense flavour.

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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

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,084kJ/ 494kcals

Fat

7.1g

Saturated Fat

1g

Carbohydrates

80g

Sugars

6.7g

Fibre

13g

Protein

20g

Salt

1.7g

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Overall rating (5/5)

5 out of 5 stars1 rating