Chilli oil and tahini veggie noodles
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Chockablock with umami flavours like tahini and soy, these veggie noodles won't disappoint. Plus you can have them on the table in about 20 minutes.
By Elly Curshen
Ingredients
- 125g/4½oz vegetarian mince
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
- 3 garlic cloves, finely chopped
- 2 tbsp finely chopped fresh root ginger
- 4 spring onions, finely sliced
- 2 tbsp tahini (or Chinese-style sesame paste or peanut butter)
- ½–2 tbsp chilli oil, to taste
- 250ml/9fl oz boiling water
- 200g/7oz dried egg noodles (or 300g/10½oz fresh)
- freshly steamed pak choi or Tenderstem broccoli, to serve
- roughly chopped fresh coriander, to garnish
Method
Mix the mince and 1 tablespoon soy sauce well in a bowl and set aside for a few minutes.
Heat a wok or large frying pan until hot. Add half of the oil and stir-fry the mince mixture for about 5–6 minutes, or until crispy in parts. Transfer from the pan to a bowl, cover and set aside.
Heat the remaining oil in the same pan over a medium–high heat. Stir-fry the garlic, ginger and spring onions for 30 seconds. Add the tahini, remaining soy sauce, chilli oil and water and simmer for 4 minutes.
Cook the noodles according to the packet instructions and drain well.
Divide the noodles between two bowls. Add the pak choi to one side of each bowl then ladle over the tahini sauce. Top with the mince, garnish with the coriander and serve immediately.
Recipe tips
Use chopsticks to toss all the ingredients together in your individual bowl before eating.
