Tenderstem, pak choi & black garlic dressing with noodles
The savoury, syrupy black garlic dressing gives the vegetables and noodles an intense flavour.
- CourseMain meal
- Prepare10 mins
- Cook10 mins
- Total time20 mins
- 200g Tenderstem broccoli, trimmed and any larger stems halved
- 235g pack Pak Choi
- 1 tsp toasted sesame oil
- 200g pack buckwheat soba noodles
- 2 tbsp reduced-salt soy sauce
- 2 tbsp sherry vinegar
- 4 cloves Cooks' Ingredients Rich Dark Black Garlic
- 4 salad onions, finely chopped
- 1 tsp black or toasted white sesame seeds
Heat a large frying pan over a high heat. Add 3 tbsp water and the broccoli and fry, stirring regularly, for 2 minutes. Set aside the leaves of the pak choi and shred the stems (discard any thick root pieces). Add the stems and sesame oil to the pan and fry for another 2 minutes, then stir in the leaves frying for a final minute. Remove from the heat and set aside.
Bring a large saucepan of water to the boil. Simmer the noodles for 5 minutes, then drain and rinse well under cold water. Tip onto kitchen towel to soak up any excess water.
For the dressing, whizz the soy, vinegar and black garlic cloves with 1 tbsp water in a small blender or food processor. Divide the noodles between bowls, top with the vegetables, salad onions and sesame seeds and spoon over the dressing.
Typical values per serving when made using specific products in recipe