Jam Packed Noodles

Jam Packed Noodles

Zoe Lake

SERVES FOUR

Ingredients

For the sauce:

  • 5 tablespoons of tamari sauce (or soy sauce – tamari doesn’t contain gluten)
  • 4 tablespoons of water
  • 2 tablespoons of sesame oil
  • 2 tablespoons of mirin
  • 1 tablespoon of honey
  • ½ tablespoon of rice vinegar
  • 1 teaspoon of cornflour to thicken

And for the dish:

  • 180g wheat noodles (or rice noodles)
  • One large or two small carrots – sliced thinly
  • Half a head of broccoli - chopped into small florets
  • Half a sweetheart cabbage – diced
  • Bunch of rainbow chard – chopped small
  • One sweet red pepper – sliced thinly
  • One pak choi – halved and sliced thinly
  • One Shallot – finely chopped
  • One large clove of garlic - minced
  • Thumb of ginger – diced
  • Splash of extra virgin olive oil
  • One tablespoon of sesame seeds
    1. Mix all of the ingredients for the sauce together in a small bowl until the honey and cornflour are combined nicely with everything else. Leave to one side.
    2. Boil the noodles as instructed on the packet. Drain and toss in a splash of soya sauce and sesame oil to prevent them from sticking. Leave to one side.
    3. Gently steam the carrots, broccoli, cabbage and chard for approximately 5 minutes, the broccoli should still be crisp. Set aside for a moment.
    4. Now fry off the shallot, garlic and ginger in the olive oil for two minutes and then add the pepper and pak choi to soften slightly.
    5. Next, throw in your steamed veggies and stir for a few minutes.
    6. Finally, add your cooked noodles and the prepared sauce, and heat through gently.
    7. Serve with a sprinkle of lightly toasted sesame seeds on top (either dry fry on the hob or oven bake for a few minutes and serve just before they brown too much).

      This is such a tasty meal and versatile too. This dish is brilliant for using up any veg in your fridge. You can easily stray from the recipe and swap in what you have to hand. White or red cabbage, spinach, kale, asparagus, bell peppers, peas, tomatoes, courgettes, mushrooms, green beans and runners all work well here.

      You can garnish with spring onions and sliced radish should you require a kick. Coriander makes every dish feel fresh. Feel free to add diced chicken or a poached egg for protein.

      You can also experiment with your choice of noodles. I’ve used wheat noodles here, but we also like udon noodles, rice noodles, egg noodles and if you’ve just discovered your store cupboard is empty, instant noodles without the seasoning pack works well too. We won’t tell anyone.

      This dish also tastes delicious the following day, as the flavours can deepen with standing in the fridge. It also freezes well, but I think crispy veg is always best served fresh from the pan, straight to your plate.

      We love to use chopsticks or you can cheat like our daughter, and use a fork for the last pesky morsels that simply refuse to be pincered!