Name: Spicy Sesame Edamame Noodles with Black Bean Tenderstem
Prep time: 7 min
Cook time: 16 min
Total time: 24 min
Yield: 2 servings
Ingredients: 4 tbsp groundnut oil; 4 null shallot (peeled and finely sliced/chopped); 100 g wholewheat noodles; 100 g vegetable noodles ((I used pre-made courgetti spaghetti and butternut spaghetti, but any veg will do!)); 2 tsp garlic ((or 2 garlic cloves, peeled and finely chopped)); 2 tsp ginger ((or a 2cm piece ginger, peeled and grated)); 1 null red chilli (sliced (and de-seeded if you prefer a little less heat)); 3 tbsp sesame seeds; 100 g edamame beans (podded (I used fresh, but frozen will also be fine here)); 2 tbsp sesame oil; 2 tbsp soy sauce; 1 handful fresh coriander (roughly chopped); 1 null lime juice; 1 head pak choi (white section finely sliced, and green leaves shredded); 150 g tenderstem broccoli (stalks cut into 3cm lengths); 30 g black bean sauce

Spicy Sesame Edamame Noodles with Black Bean Tenderstem

This recipe offers a delightful blend of spicy sesame edamame noodles and tenderstem broccoli with black bean sauce, creating a flavour-packed meal quicker than ordering a takeaway. Enjoy fresh noodles with vibrant vegetables and edamame, enhanced by fiery chilli and crunchy sesame seeds. The accompanying broccoli and pak choi are cooked in a savory black bean sauce, making for a truly satisfying and wholesome experience.

Instructions

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1

Boil the wholewheat noodles (100 g) for mins (4), then drain and set aside. Cook the vegetable noodles (100 g) according to packet instructions and add to the rest of the [wholewheat noodles].
2

Heat groundnut oil (4 tbsp) in a large wok or frying pan. Add shallot (4), garlic (2 tsp), and ginger (2 tsp). Cook for mins (2).
3

Add the sesame seeds (3 tbsp) and edamame beans (100 g). Cook for a further mins (2), stirring constantly.
4

Add the noodles and [vegetable noodles] into the pan and cook for mins (2).
5

Turn off the heat. Add sesame oil (2 tbsp), soy sauce (2 tbsp), and juice (1 lime). Toss to combine. Serve scattered with [handful fresh coriander].
6

Heat the remaining oil (implicitly covered by previous step's oil) in a separate frying pan. Add the remaining shallot (4) and cook for min (1).
7

Add the pak choi (1 head) (white section) and tenderstem broccoli (150 g). Cook for [3-4 mins].
8

Stir in the black bean sauce (30 g) and cook for a further mins (3) until the [tenderstem broccoli] stalks are just tender.