Rebecca’s Recipe of the Week: Gingery Green Noodles | Canalside Community Food

This is another very fast dish of delicious slurpy noodles, spiked with basil, lime juice and sesame oil.

Ginger-Poached Noodles
Serves 2-3

Ingredients
4 cups vegetable broth (I used water with 2 tablespoons of white miso)
2 ounces fresh ginger, peeled and thinly sliced
8 ounces firm tofu or tempeh, cut into small cubes
approximately 2 cups of sprouting broccoli or shredded spring greens
4 ounces dried noodles of your choice (I used soba noodles)
1-2 tablespoons soya sauce
¼ cup fresh basil, shredded
¼ cup fresh mint, shredded
juice of half a lime
crushed red pepper flakes (I used part of a shredded Canalside chile)
toasted sesame oil

Preparation
Place the broth and ginger in a large saucepan and bring to a boil. Lower the heat, and simmer gently for ten minutes or so. Meanwhile, bring some water to the boil to cook the noodles.

Cook the noodles in the boiling water until they are tender, drain them, and set them aside.

After the broth has simmered for ten minutes add the and tofu or tempeh and the greens. Return to a boil, and then turn the heat back down to a simmer and cook for 5-8 minutes, or until the greens are tender.

Add the drained pasta to the broth and heat for a few more minutes, stirring regularly. Stir in the soya sauce, basil, mint, and lime juice. Before serving, if you have the energy you can fish out the slices of ginger, which are perfectly edible but a bit chewy.

Serve in bowls with a few pinches of crushed red pepper flakes, and a drizzle of sesame oil, to taste.

Recipe adapted from 101 Cookbooks.