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Sesame and Tenderstem noodles recipe

Sesame and Tenderstem noodles recipe

40 ratings

For a speedy vegetarian dinner, check out this easy noodle recipe with seasonal stir-fried Tenderstem broccoli, sesame seeds and a golden soft-boiled egg. Make a quick soy sauce dressing with ginger and honey and serve in just 25 minutes. Stir-fry recipes don't come easier than this. See method

Ingredients

  • 2 eggs
  • 125g fine egg noodles
  • 2 tbsp reduced-salt soy sauce
  • 1 tbsp rice wine vinegar
  • 3cm piece ginger, finely grated
  • 1 tsp clear honey
  • 2 tsp toasted sesame oil
  • 220g pack Tenderstem broccoli, ends trimmed, cut into 3-4cm pieces
  • 2 garlic cloves, thinly sliced
  • 1 tsp sesame seeds, toasted (optional)
If you haven't got any egg noodles, try using pasta like spaghetti instead

Each serving contains

  • Energy

    1690kj
    401kcal     20%

  • Fat

    12g 18%

  • Saturates

    3g 16%

  • Sugars

    4g 4%

  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 51.2g Protein 20.8g Fibre 5.6g

Method

  1. Bring a large pan of water to the boil and simmer the eggs for 4 mins. Add the noodles, stirring with a fork to break up the nests, then remove the pan from the heat and leave to stand for 4 mins.
  2. Meanwhile, make the dressing by mixing the soy sauce, vinegar, ginger and honey in a bowl; set aside.
  3. Transfer the eggs to a bowl of cold water. Drain the noodles, toss with 1 tsp sesame oil, then divide between 2 bowls.
  4. Set a wok or large frying pan over a high heat. Add 3 tbsp water and the broccoli and stir-fry for 3 mins. Add 1 tsp sesame oil and the garlic and stir-fry for another 1-2 mins until the garlic is just turning golden. Place on top of the noodles and spoon over the dressing. Peel and halve the eggs and add to the bowls. Scatter with the sesame seeds, if using.

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