Greens with chilli soy dressing
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
Make that green veg languishing in the back of the fridge into a quick, flavour-packed noodle salad with a chilli and soy dressing.
Ingredients
For the dressing
- sesame oil: 1 tbsp sesame oil
- garlic: 1 garlic clove, finely grated
- chillichilli: 1 red chilli, finely chopped or ½ tsp chilli flakes
- soy sauce: 1-2 tbsp light soy sauce
- ginger: 3cm1¼in piece fresh root ginger, finely grated
- rice vinegar: 1 tsp rice vinegar (or white wine vinegar)
- sugar: pinch sugar, to taste
For the noodles
- cavolo nero: 300g/10½oz green veg, such as chopped broccoli florets, shredded kale or cavolo nero
- udon noodles: 150g/5½oz ready-to-wok udon noodles, or other noodles of choice
- sesame seeds: sesame seeds, to garnish
Method
Mix the dressing ingredients together in a bowl. Taste and adjust the vinegar and sugar to get a punchy sweet-tart-salty-sesame balance and set aside.
Bring a large pan of water up to the boil and add a teaspoon of salt. Add the noodles and the green veg and boil for 2-3 minutes until just tender. (Check the packet of your udon noodles and work with the suggested cooking time.)
Drain in a colander, then immediately run under a cold tap and set aside to drain.
Mix the cooled veg and noodles together in a bowl with the soy-chilli dressing to coat. Sprinkle with sesame seeds, if using, and serve. You can do this advance and keep the noodle salad for up to 3 days in an airtight container in the fridge.
