Tahini and Tamari Noodles with Easy Greens

Prep Time 30 minutes
Servings 3

Ingredients
  

For the Tahini and Tamari Dressing:

  • 3 tbsp Tamari approximately 45 ml
  • 2 tbsp Mirin approximately 30 ml
  • 2 tbsp Rice vinegar approximately 30 ml
  • 2.5 tbsp Hulled tahini approximately 37.5g
  • 2 tbsp Sesame oil approximately 30 ml
  • 1 tsp Agave or honey approximately 5 ml or 7g
  • 1.5 cm piece Ginger finely zested

For the Noodles and Greens:

  • 100 g Brown rice spaghetti or soba noodles
  • 0.5 head Small broccoli approx. 50g
  • 50 g Green beans stalks removed
  • 1.5 stalks Spring onions approx. 20g
  • 1 handful Coriander stalks included (approx. 15g)
  • 1/4 cup Curried cashews approx. 30g

Instructions
 

For the Tahini and Tamari Dressing:

  • Combine all dressing ingredients (tamari, mirin, rice vinegar, hulled tahini, sesame oil, agave or honey, and finely zested ginger) in a medium glass jar.
  • Seal the jar tightly and shake until the dressing is well combined and smooth.
  • Store in the refrigerator. Remove from the fridge 15 minutes before using to bring back to room temperature. Shake well before each use.

For the Noodles and Greens:

  • Bring to the boil a large pot, three-quarters full of water. Add 1/2 teaspoon of salt. Cook spaghetti following packet instructions until al dente.
  • Prepare the broccoli by cutting 1cm off the end of the stem. Then, chop the broccoli in half down the centre. Lay the flat sides down and thinly slice, including the stem. Finally, make two cuts crossways to make the slices smaller.
  • Trim the green beans in half at an angle.
  • Once the spaghetti has only two minutes left to cook, add the chopped broccoli and green beans to the boiling water and blanch them.
  • Drain the spaghetti and greens together and run them under cold water until cool, draining completely.
  • Prepare the tahini and tamari dressing (as per dressing instructions above) and roughly chop the curried cashews.
  • Finely slice spring onions using the white and half of the green parts. Finely chop coriander stalks like chives and roughly chop coriander leaves.
  • Toss together the cooked spaghetti, greens, and half of the tahini and tamari dressing in a large mixing bowl with tongs. Add half of the spring onions and coriander.
  • Transfer the salad to a wide, shallow bowl to serve. Scatter the remaining cashews, coriander, and spring onions on top.

Protein suggestions: Pan-fried chicken, roast chicken, pan-fried chicken thighs, pan-fried prawns, salt and pepper tofu, seared salmon.

    original recipe

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