Tahini Noodles and Chilli Garlic Broccoli
This tasty noodle number is a combination of two of my favourite sides: tahini noodles and chilli garlic broccoli. It’s so quick and easy to make, and you likely have most of the ingredients at home already. It’s delicious both hot and cold, and it makes a great work lunch. You can also treat it as a side and serve it alongside your favourite protein – chicken, beef, fish, tofu… it all works!
- Prep Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 1x
Ingredients
Scale
For the broccoli:
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 2 tsp sugar
- 1 red chilli, finely chopped
- 2 large garlic cloves, minced
- vegetable oil
- 120ml water
- 300g tenderstem broccoli, halved lengthways (or cut into smaller pieces if you’d prefer)
For the noodles:
- 200g dried soba noodles (or your preferred noodles)
- 50g tahini
- 2 tbsp soy sauce
- 2 tbsp toasted sesame oil
- 2 tbsp water
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp chilli oil
- sprinkle of sesame seeds, for garnishing
Instructions
- Let’s begin with the broccoli. Combine the soy sauce, toasted sesame oil, sugar, red chilli and garlic in a small bowl.
- Heat a large frying pan over medium-high heat and add a splash of vegetable oil. Add the tenderstem broccoli and spread in an even-ish layer and cook undisturbed for 2 to 3 minutes, or until browned. Flip and cook for a further 2 to 3 minutes, or until browned on the other side. Add the water and cook until evaporated.
- At this point, the broccoli should be tender-crisp. Add the chilli garlic sauce, toss to combine and set aside.
- Bring a pot of water to the boil over high heat. Add the soba noodles and cook according to the package instructions.
- Meanwhile, whisk the tahini, soy sauce, toasted sesame oil, water, rice vinegar, sugar and chilli oil in a small bowl.
- Drain the noodles and transfer to a large sauté pan. Add the tahini sauce and toss to coat, then add the chilli garlic broccoli and toss to combine. Plate up, top with sesame seeds and tuck in – enjoy!