Seasonal Recipes

Herbs and Noodles

Serves 2-4

130 g Black Bean Noodles (or soba noodles)
1/2 Cup Watercress or Rocket leaves
1/4 Cup Packed Coriander, finely chopped
1/4 Cup Packed Thai Basil, finely chopped
1/4 Cup Packed Chives or Shallots, finely chopped
1 Rounded Tbsp. Mint, chopped
1 Thai Red Chili, slivered
1 tsp. Olive Oil

Sauce:
2 Cloves Garlic
2 Tbsp. Tamari
2 Tbsp. Sesame Seeds
1 Tbsp . Lime Juice, or about 1 lime
1 Tbsp Sesame Oil
1 Tbsp. Grated Ginger
1 tsp. Honey

Toppings:
Plenty of Extra Herbs for Garnish
Avocado
Tofu
Sesame Seeds
Chili slices
Cashews
Boiled Egg
Miso Eggplant

Procedure:
1.Cook noodles according to instructions, my Black Bean Noodles took only about 8 minutes to cook.
2. Meanwhile, prep the herbs and chili and set aside.
3. Mix the ingredients together for the sauce, and taste. Mix until smooth. Prepare any extra veggies like avocado, snow peas, radish, etc.
4. Once the noodles are cooked, run them under cold water and drain thoroughly. Add them to a large serving bowl and toss with a splash of olive oil. Mix in the chopped herbs and pepper, as well as any extra veggies. Mix in the dressing.
5. Garnish with extra handfuls of chopped herbs (watercress and cilantro and my favourite), more chili, sesame seeds, avocado, or cashews.