- 200g Tenderstem broccoli
- 1 courgette
- 1 chilli
- A thumb of ginger
- 30g tahini
- 1 lime
- 1 garlic clove
- 40g honey
- A handful of mint
- 200g udon noodles
- 1 tbsp olive oil
- Sea salt + black pepper
- 1.
Fill a pan with water and bring it to the boil. Trim any dry ends off the Tenderstem broccoli. Roughly chop the broccoli into small pieces. Trim the courgette, and use a vegetable peeler to shave the courgette into ribbons, finely chopping the seeded core when you’ve peeled down to it. Halve the chilli, flicking out the seeds and pith for less heat. Finely chop the chilli. Peel and grate or finely chop the ginger.
- 2.
Pour 2 tbsp tahini into a bowl. Grate in the lime zest and squeeze in the juice. Peel and grate in the garlic. Pour in the honey. Season with a pinch of salt and pepper. Pour in 2 tbsp cold water and stir till smooth. Pick the mint leaves off their woody stalks and set to one side.
- 3.
The water in the pan should be boiling. Add the noodles to the pan. Simmer for 6-8 mins, till tender. When cooked, drain the noodles, rinse with cold water and shake dry.
- 4.
Warm a large pan or wok to a medium-high heat. Pour in 1 tsp olive oil. Slide the chopped Tenderstem broccoli, courgette, chilli and ginger into the pan. Stir fry for 3-4 mins, till just tender and lightly coloured.
- 5.
Add the cooked noodles to the pan. Pour in the tahini sauce and add the mint leaves. Stir and warm through for 1 min. Divide the noodles and veg between2 warm plates and serve.
