Super Green Noodles

This dish truly is more than the sum of its parts. Frozen veg can get a bit overlooked or even looked down on but more often that not it is healthier and fresher than the stuff on the shelves as it is picked at its best with the nutrients trapped in. 

Here, I've gone for peas and edamame but you can swap these for whatever vegetables you like. You can also use egg noodles or even spaghetti if that's all you have in place of the rice ones. The key, however, is the sauce which brings the whole dish together and the mint for a burst of freshness.

Super Green Noodles

Serves 4

oil

200g rice noodles 

1 small head of broccoli 

1 handful frozen peas 

1 handful frozen edamame beans 

1 tbsp sesame seeds 

1 bunch of spring onions 

½ a bunch of fresh mint 

toasted sesame oil (optional)

For the sauce:

10g fresh ginger 

1 fresh red chilli 

2 limes 

3 tbsp olive or rapeseed oil 

1 tbsp sesame oil 

1 tbsp soy sauce 

½ tsp brown sugar or honey

Prepare the noodles according to the packet instructions. 

Bring a pan of water to the boil. Cut the broccoli into florets and add to the boiling water for 2 minutes. Add the peas and edamame beans to the water, bring back to boil, then rinse, drain and refresh under cold water.

Toast the sesame seeds in a dry frying pan over a medium heat. Trim and finely slice the spring onions. Pick and chop the mint leaves. 

To make the sauce, finely chop the ginger (no need to peel), then deseed and finely chop the chilli and put both in a bowl. Finely grate in the zest from 1 lime, squeeze in about 4 tablespoons of lime juice, then add the remaining sauce ingredients. Whisk together well. 

Add a little oil to a large frying pan or wok over a high heat. Add the blanched veg and stir fry for a couple of minutes. Stir in the cooked noodles together with the spring onions then stir through the sauce and chopped mint. When you're ready to serve, scatter over the toasted sesame seeds and drizzle over a little toasted sesame oil, if you like.