- 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
- 2 tbsp olive oil
- 1ltr plus 3 tbsp cold water
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.
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.
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.
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.
Pile the noodle salad onto plates and finish with a sprinkle of coriander leaves.