Tamari Honeyed Greens & Noodle Salad | Abel & Cole
Tamari Honeyed Greens & Noodle Salad
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Prep: 25 mins
Cook: 5 mins
Tender florets of broccoli and earthy shreds of kale are fried in a hot and tangy mixture of tamari, honey, chilli and ginger, then tossed through a tangle of rice noodles to make a quick, simple salad with bags of flavour.
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583 kcal
(per portion)
Ingredients you'll need
  • 2 bundles of Thai rice noodles
  • 2 tbsp honey
  • 2 tbsp tamari
  • 1 garlic clove
  • A thumb of ginger
  • 1 chilli
  • A head of broccoli
  • 200g kale
  • A handful of coriander
From your kitchen
  • 2 tbsp olive oil
  • 1ltr plus 3 tbsp cold water
Step by step this way
  • 1.

    Pour 1 ltr cold water into a large bowl. Drop in 2 bundles of noodles, topping up with a little more water if they aren’t completely submerged. Set aside to soak for 25 mins, till softened.

  • 2.

    Meanwhile, spoon 2 tbsp honey into a bowl. Stir in 2 tbsp tamari and 1 tbsp oil. Peel and finely grate the garlic and ginger. Halve the chilli, flicking out the seeds and membrane for less heat. Slide the garlic, ginger and chilli into the bowl with the honey and tamari and stir well.

  • 3.

    Trim the end off the broccoli and roughly shred the florets into small pieces. Slice the stalk into matchsticks. Slice out any woody kale cores, and roughly shred the leaves. Pour 1 tbsp oil into a pan and bring to a medium-high heat. When hot, slide in the greens and 3 tbsp cold water. Stir fry for 3-4 mins, till just tender. Pour in half of the dressing and cook for a further 1 min.

  • 4.

    When the noodles have soaked, drain them and shake dry. Toss into a bowl and fold in the cooked greens and the remaining dressing. Roughly chop the coriander leaves.

  • 5.

    Pile the noodle salad onto plates and finish with a sprinkle of coriander leaves.

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