Sesame Noodles with Broccoli and Mushrooms


Such a good one for the weekday supper.  Full of flavour!!!  You do need to love sesame though, you have been warned!


Serves 2


200g rice noodles (I used vermicelli noodles)

4 tbsp grated ginger

juice and zest of 1/2 a lemon or zest and juice of a whole lime

500g button mushrooms, halved

8 garlic cloves, grated

1 whole broccoli, divided into small bite-sized florets

1 red onion, finely sliced

1 chilli, deseeded and roughly chopped

7 tbsp toasted sesame seed oil (plus extra for serving)

3 tbsp sesame seeds

1 bunch of coriander, roughly chopped

Sea salt and black pepper

Preheat the oven to 200 degrees and line a baking tray with baking parchment.  Add all the dry ingredients into the tray first (except the noodles, coriander, 2 tbsp of grated ginger and lemon juice) and then mix in the sesame oil and ginger.  Make sure all the veg is evenly coated and place on the top oven shelf for 20 minutes.  Then stir everything around and roast for another 5 minutes until everything is looking golden.

While the veg is cooking prepare the rice noodles according to the packet directions.  Drain and rinse in hot running water which stops them from sticking together as much.  Next pour the noodles in with the roast veg and toss everything together with a little more sesame or sunflower oil if you prefer.  Add the extra grated ginger, lemon’s zest, juice, chopped coriander and season with more sea and pepper.  Serve straight away!

Nina ParkerComment