Winter Greens Noodle Salad with Honey & Tamari Dressing
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Total: 30 mins
A seasonal salad of pan-fried broccoli and shredded kale, sizzled in a hot and tangy mixture of tamari, honey, chilli and ginger, then folded with soft rice noodles to make a quick, simple salad with bags of flavour.
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526 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
  • 1 ltr + 3 tbsp cold water
You'll need
  • Measuring jug
  • Frying pan
Step by step this way
  • 1.

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

  • 2.

    Meanwhile, spoon 2 tbsp honey into a bowl. Stir in 2 tbsp tamari and 1 tbsp olive oil. Peel and finely grate the garlic and ginger. Halve the chilli, flicking out the seeds and pith for less heat. Add the garlic, ginger and chilli to the bowl with the honey and tamari and stir to make a dressing.

  • 3.

    Trim the dry end off the broccoli and roughly chop the florets into small pieces. Slice the stalk into matchsticks. Slice out the kale cores, and roughly chop the leaves.

  • 4.

    Pour 1 tbsp olive oil into a frying pan and warm it to a medium-high heat. When warm, add the broccoli and kale with 3 tbsp cold water. Stir fry for 3-4 mins, till just tender. Pour in half of the dressing and cook for 1 min.

  • 5.

    When the noodles are tender (they shouldn't be chalky if you bite into one), drain them and shake dry. Tip the noodles into a bowl and fold in the broccoli and kale with the remaining dressing. Roughly chop the coriander leaves.

  • 6.

    Pile the noodle salad onto a couple of plates and garnish with the coriander leaves to serve.

This recipe is from
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