This is a dish for one of those days where you blinked somewhere around 9.45am and now find that it’s somehow 8.30pm, said Richard Makin. It requires zero cooking, uses supermarket-stocked ingredients you may already have to hand, and can be on the table in 10 minutes. Crisis averted!
Ingredients (serves 2)
- 190g thin rice noodles
- 40g kale, destemmed and roughly chopped
- 1 tsp toasted sesame oil
- 2 tbsp tahini paste
- 2 tsp gochujang (or substitute with harissa paste)
- 2 tbsp soy sauce (or substitute with tamari sauce)
- 2 tbsp lime juice
- 1 small garlic clove, finely minced
- 1⁄2 tbsp fresh ginger, minced
- 160g cooked edamame beans
- 1⁄2 cucumber, sliced
- 2 spring onions, sliced
- 2 tsp crispy chilli oil
- 1 tsp sesame seeds
Method
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- Place the noodles in a large bowl and cover with boiling water. Let them soak for 5-7 mins, until tender. Drain and set aside.
- While they soak, put the kale in a separate bowl, drizzle with sesame oil and massage until it softens slightly.
- In a small bowl, mix together the tahini, gochujang, soy sauce, lime juice, garlic and ginger for a creamy dressing.
- Add the noodles to the kale. Pour the dressing over and toss everything together until well coated.
- Divide the noodles between two bowls. Top with the edamame, cucumber, spring onion, chilli oil and sesame seeds. Serve warm or cold.
Taken from “Stress-Free Dinners” by Richard Makin.
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