Name: Sesame noodles with leeks & sprouts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 nests whole wheat noodles (about 100g); 1 tbsp tamari; thumb-sized piece ginger finely grated; 3 garlic cloves finely grated; 1 tbsp apple cider vinegar; 1 tbsp sesame oil; 150g sprouts sliced; 1 leek cut into 3 down the length, the lengths halved and shredded into long strips; 50g cashew nuts (not salted); 2 carrots shredded into long noodle strips - use a julienne peeler, knife or spiralizer for this; 2 tbsp four-seed mix (sesame, sunflower, golden linseed and pumpkin) or just sesame seeds

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Sesame noodles with leeks & sprouts

Sesame noodles with leeks & sprouts

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 2.5 out of 5.6 ratingsRate

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This all-in-one vegetarian supper is a combo of wheat and carrot noodles with a gingery mix of nuts and seeds. Easy and filling, it's a midweek quick fix

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 nests whole wheat noodles

(about 100g)
1 tbsp tamari
thumb-sized piece ginger

finely grated
3 garlic cloves

finely grated
1 tbsp apple cider vinegar
1 tbsp sesame oil
150g sprouts

sliced
1 leek

cut into 3 down the length, the lengths halved and shredded into long strips
50g cashew nuts

(not salted)
2 carrots

shredded into long noodle strips - use a julienne peeler, knife or spiralizer for this
2 tbsp four-seed mix

(sesame, sunflower, golden linseed and pumpkin) or just sesame seeds

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Nutrition: per serving

kcal357
fat20g
saturates2g
carbs21g
sugars17g
fibre20g
protein14g
salt0.3g

Method

step 1

Pour boiling water over the noodles and set aside to soak. Mix the tamari, ginger, garlic and vinegar with 4 tbsp water in a small bowl.
step 2

Heat the oil in a large wok and stir-fry the sprouts, leek and cashews together until softened and turning golden in places.
step 3

Drain the noodles, add to the pan and carry on cooking and tossing until well mixed. Pour in the ginger mixture toss to coat everything then add the carrots and cook until the carrots soften but still retain a bit of bite adding a dash more water if necessary to loosen up the texture. Top with seeds and serve.

Recipe from Good Food magazine, January 2017

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A star rating of 2.5 out of 5.6 ratings

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