Richard Makin’s spicy tahini lime noodles recipe
A nutritious and delicious midweek meal that’s easily ready in 10 minutes.
“It’s been one of those days where you blinked somewhere around 9.45am and somehow it’s now 8.30pm,” says plant-based food writer Richard Makin.
“It’s an orange alert for hanger outbursts and that out-of-date granola bar in your handbag barely touched the sides. Luckily this nutritious dinner requires zero cooking and can be on the table in 10 minutes. Crisis averted!”
Spicy tahini lime noodles
Ingredients:
(Serves 2)
190g thin rice noodles
40g kale, destemmed and roughly chopped
1tsp toasted sesame oil
2tbsp tahini paste
2tsp gochujang (or substitute with harissa paste)
2tbsp soy sauce (or substitute with tamari sauce)
2tbsp lime juice
1 small garlic clove, finely minced
½tbsp minced fresh ginger
160g cooked edamame beans
½ cucumber, sliced
2 spring onions, sliced
2tsp crispy chilli oil
1tsp sesame seeds
Method:
1. Place the rice noodles in a large bowl and cover with boiling water. Let them soak for five to seven minutes, or until tender. Drain and set aside.
2. While the noodles are soaking, put the kale in a separate bowl, drizzle with toasted sesame oil and massage until it softens slightly.
3. In a small bowl, mix together the tahini, gochujang, soy sauce, lime juice, garlic and ginger to create a creamy dressing.
4. Add the drained noodles to the bowl with the kale. Pour the dressing over the noodles and toss everything together until well coated.
5. Divide the dressed noodles between two bowls. Top each bowl with half of the edamame, cucumber slices, spring onion, crispy chilli oil, if using, and sesame seeds.
6. Serve warm or cold.
Stress-Free Dinners by Richard Makin is published in hardback by Bloomsbury Publishing, priced £22. Photography by Richard Makin. Available now.