Tahini & Chilli Noodles by @deliciouslyella

15 min

2 servings

🌱

30 ml

Tahini

🌶️

30 ml

Crispy chilli oil

🥢

30 ml

Tamari

🍁

30 ml

Maple syrup

🍶

30 ml

Brown rice vinegar

🌱

18 g

Sesame seeds

🍜

150 g

Noodles

🥦

150 g

Tenderstem broccoli

🥕

200 g

Carrots

🫘

100 g

Edamame beans

🫘

240 g drained

Black beans

🌿

15 g

Coriander

🧂

5 g

Salt

  1. Julienne
    • carrots
    • tenderstem broccoli
    • coriander

    Julienne or coarsely grate 200 g carrots, cut 150 g tenderstem broccoli into bite-sized pieces, and roughly chop 15 g coriander.

  2. Whisk
    • tahini
    • crispy chilli oil
    • Brown rice vinegar

    Whisk 2 tablespoons tahini, 2 tablespoons crispy chilli oil, 2 tablespoons tamari, 2 tablespoons maple syrup, and 2 tablespoons brown rice vinegar until smooth.

  3. Set
    • Tahini

    Set the smooth tahini-chilli sauce aside while preparing the remaining components.

  4. Heat
    • sesame seeds

    Heat a frying pan over medium-low heat and add 2 tablespoons sesame seeds.

  5. Toast
    • sesame seeds

    Toast the sesame seeds for 6 to 8 minutes until golden, then transfer them to a small bowl.

  6. Fill
    • water
    • salt

    Fill a large saucepan with water, add 1 teaspoon salt, and bring the water to a rolling boil.

  7. Add
    • udon noodles
    • tenderstem broccoli

    Add 150 g udon noodles and 150 g tenderstem broccoli to the boiling salted water.

  8. Add
    • edamame beans
    • carrots
    • Tahini

    Add 100 g edamame beans and 200 g carrots, then cook everything for 4 to 5 minutes until just tender.

  9. Drain
    • water
    • udon noodles
    • tenderstem broccoli

    Reserve 120 ml cooking water, then drain the noodles and vegetables thoroughly in a colander.

  10. Return
    • udon noodles
    • tenderstem broccoli
    • edamame beans

    Return the drained noodles and vegetables to the saucepan, then add the prepared tahini-chilli sauce.

  11. Add
    • black beans
    • sesame seeds
    • Noodles

    Add the drained black beans and toasted sesame seeds, then stir until the sauce evenly coats the noodles.

  12. Add
    • water
    • Noodles

    Add a splash of reserved cooking water if needed and gently warm the noodle mixture for 1 minute.

  13. Divide
    • coriander
    • Noodles

    Divide the hot noodles between 2 serving bowls and top each bowl with chopped coriander.

Tahini & Chilli Noodles by @deliciouslyella

15 min

2 servings

🌱

30 ml

Tahini

🌶️

30 ml

Crispy chilli oil

🥢

30 ml

Tamari

🍁

30 ml

Maple syrup

🍶

30 ml

Brown rice vinegar

🌱

18 g

Sesame seeds

🍜

150 g

Noodles

🥦

150 g

Tenderstem broccoli

🥕

200 g

Carrots

🫘

100 g

Edamame beans

🫘

240 g drained

Black beans

🌿

15 g

Coriander

🧂

5 g

Salt

Preparation Steps

  1. Step 1/13

    Julienne or coarsely grate 200 g carrots, cut 150 g tenderstem broccoli into bite-sized pieces, and roughly chop 15 g coriander.

    🥕carrots
    🥦tenderstem broccoli
    🌿coriander
    🔪knife
    🪵cutting board

  2. Step 2/13

    Whisk 2 tablespoons tahini, 2 tablespoons crispy chilli oil, 2 tablespoons tamari, 2 tablespoons maple syrup, and 2 tablespoons brown rice vinegar until smooth.

    🌱tahini
    🌶️crispy chilli oil
    🥢tamari
    🍁maple syrup
    🍶brown rice vinegar
    🥣small bowl
    🥄whisk
    🥄measuring spoons

  3. Step 3/13

    Set the smooth tahini-chilli sauce aside while preparing the remaining components.

    🥣small bowl

  4. Step 4/13

    Heat a frying pan over medium-low heat and add 2 tablespoons sesame seeds.

    🌱sesame seeds
    🍳frying pan
    🥄measuring spoons

  5. Step 5/13

    Toast the sesame seeds for 6 to 8 minutes until golden, then transfer them to a small bowl.

    🌱sesame seeds
    🍳frying pan
    🥄wooden spoon
    🥣small bowl

  6. Step 6/13

    Fill a large saucepan with water, add 1 teaspoon salt, and bring the water to a rolling boil.

    💧water
    🧂salt
    🍲large saucepan
    🥄measuring spoons

  7. Step 7/13

    Add 150 g udon noodles and 150 g tenderstem broccoli to the boiling salted water.

    🍜udon noodles
    🥦tenderstem broccoli
    🍲large saucepan

  8. Step 8/13

    Add 100 g edamame beans and 200 g carrots, then cook everything for 4 to 5 minutes until just tender.

    🫘edamame beans
    🥕carrots
    🍲large saucepan
    🥄wooden spoon

  9. Step 9/13

    Reserve 120 ml cooking water, then drain the noodles and vegetables thoroughly in a colander.

    💧water
    🍜udon noodles
    🥦tenderstem broccoli
    🫘edamame beans
    🥕carrots
    🥄measuring cup
    🧺colander
    🍲large saucepan

  10. Step 10/13

    Return the drained noodles and vegetables to the saucepan, then add the prepared tahini-chilli sauce.

    🍜udon noodles
    🥦tenderstem broccoli
    🫘edamame beans
    🥕carrots
    🌱tahini
    🌶️crispy chilli oil
    🥢tamari
    🍁maple syrup
    🍶brown rice vinegar
    🍲large saucepan
    🥄wooden spoon
    🥣small bowl

  11. Step 11/13

    Add the drained black beans and toasted sesame seeds, then stir until the sauce evenly coats the noodles.

    🫘black beans
    🌱sesame seeds
    🍲large saucepan
    🥄wooden spoon

  12. Step 12/13

    Add a splash of reserved cooking water if needed and gently warm the noodle mixture for 1 minute.

    💧water
    🍲large saucepan
    🥄wooden spoon
    🥄measuring cup

  13. Step 13/13

    Divide the hot noodles between 2 serving bowls and top each bowl with chopped coriander.

    🌿coriander
    🥣serving bowls
    🥄wooden spoon

Composition

Ingredients

Types

Condiment, Seeds, Spices, Soy Product, Sweetener, Vinegar, Vegetables, Legumes, Canned Food, Herbs, Seasoning

Ingredients

Tahini, Crispy chilli oil, Tamari, Maple syrup, Brown rice vinegar, Sesame seeds, Noodles, Tenderstem broccoli, Carrots, Edamame beans, Black beans, Coriander, Salt

Notes

Crispy chilli oil (or favourite chilli sauce, to taste), Noodles (2 x servings, we used udon), Tenderstem broccoli (cut into bite-sized pieces), Carrots (2 whole carrots, julienned or coarsely grated), Black beans (1 tin, rinsed and drained), Coriander (handful, roughly chopped), Salt (for the cooking water)

Allergens

Sesame, Soy

Dietetics

Dietary regimen

Vegetarian, High-Fibre, Plant-Based

Calories

790 kcal

Macro nutrients

Protein: 30g, Carbohydrates: 108g, Dietary fibre: 20g, Total fat: 29g, Saturated fat: 4g, Sugars: 16g

Nutritional Information

Minerals

Calcium: 330mg, Iron: 8mg, Potassium: 1180mg, Sodium: 1380mg, Magnesium: 180mg

Vitamins

Vitamin A: 900µg RAE, Vitamin C: 90mg, Vitamin K: 155µg, Folate: 230µg DFE

Preparation

Time Information

Preparation

10 minutes

Cooking

5 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

13 steps

Equipments

Utensils

small bowl, whisk, measuring spoons, measuring cup, frying pan, large saucepan, colander, wooden spoon, knife, cutting board, serving bowls

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Lunch, Work From Home Lunch, Quick Meal

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Asian

Geographic

to inform

Various

Aspect

Texture

Creamy, Chewy, Tender, Crunchy, Silky

Flavors

Spicy, Nutty, Umami, Sweet, Tangy, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave leftovers out longer than 2 hours.,Keep away from direct sunlight and heat.), fridge : 3 days (Cool leftovers promptly before refrigerating.,Store in an airtight container at 4°C / 40°F or below.,Reheat until piping hot, adding a splash of water if the sauce has thickened.), freezer : 1 month (Freeze in airtight portions after cooling completely.,The noodles and vegetables may soften after thawing.,Thaw overnight in the refrigerator before reheating.)