More-veg-than-noodles noodles
Here’s another devilishly quick recipe we’ve been enjoying of late. It’s our second recipe this week that heroes purple sprouting broccoli - or PSB - which is a true seasonal gem and only with us for two short months here in the UK. So let’s make the most of it before the end of April!
Seasonal food.
If you’re keen for some more PSB inspiration check out our Faster-than-your-fusilli broccoli & blue cheese pasta.
This dish is dressed with nutty sesame oil - though others oils will work too - and rice vinegar - though again, others will work! - which have been infused with garlic, ginger and green chilli. It’s rich, pungent, warming and zingy all at once!
This recipe is relatively light on the carbs as we use only 80 g of noodles for 2 servings; the bulk of this dish comes from the vegetables themselves. It’s perfect for those evenings where you fancy something a little lighter, yet still super flavoursome. It’s our perfect Monday dinner! The base is part wholegrain noodle, part “cabbage noodle”, if you will, as the cabbage leaves are finely shredded into long strands and act much like noodles in the dish.
Prep time: 15 minutes
Cooking time: 10 minutes
This recipe serves 2 people.
Ingredients:
2 tbsp sesame oil
2 large portobello mushrooms
2 cloves garlic, minced
2 large thumbs ginger, peeled & grated
1 green chilli, finely sliced
1 x 80 g bunch wholegrain noodles
10-12 spears PSB
1 cup frozen edamame beans
8 large cabbage leaves
4 tbsp tamari or soy sauce
1 lime
2 tbsp vinegar - rice, red or white wine vinegar
To top:1 lime
Toasted & chopped peanuts, optional
Toasted & chopped cashews, optional
Toasted sesame seeds, optional
Method:
Bring a large pot of salted water to the boil. Pop the lid on to speed things up.
Prep your ingredients: slice the mushrooms into 1 cm wide slices, peel and mince the garlic, peel and grate or ‘matchstick’ the ginger, finely slice the chilli, chop the PSB into 2 cm lengths, and shred the cabbage leaves. This is easiest done by rolling the cabbage leaves up in pairs into cigar-like cylinders, and finely slicing in 2 mm thick strands.
Now heat the sesame oil in a large saucepan over a high heat. Once hot, add the sliced mushrooms and cook for 2 minutes; stir or ‘flip’ often.
After 2 minutes turn the heat down to medium/low and add the garlic, ginger, and chilli. If the pan looks too dry add another tbsp of sesame oil to keep things juicy, and gently sauté these ingredients with the mushrooms for 3 minutes.
After 3 minutes, turn off the heat and add the tamari, lime juice, and vinegar which will warm through in the residual heat. Hold this sauce in its pan while you blanch the other ingredients.
Once your salted water is at a rolling boil add the noodles, chopped PSB, edamame beans and shredded cabbage leaves. Boil for 4 minutes.
After 4 minutes drain the noodles etc. then tip these back into the saucepan, and pour over the flavourome mushroom sauce. Use a spatula to scrape every last drop of that tasty sesame oil and juicy vinegar, both of which are now infused with the powerful flavours of ginger, garlic and chilli!
Toss things well. Give it a quick blast of heat if you feel it needs it, then serve in warmed bowls and devour on the sofa… that’s how we do it, at least!
Toasted sesame seeds, roasted peanuts or chopped cashews all make great toppings, and a final squeeze of lime is essential!
Keen for more super speedy recipes? Check out our Faster-than-your-fusilli beetroot pasta, and our Faster-than-your-fusilli broccoli & blue cheese pasta.
Vegcentric.
Other recipes which use frozen edamame? Try these Thai-style baked potatoes, and our Edamame, avocado & jalapeno smash.