Chilli Tahini Noodles
By Dominique WoolfCreamy, nutty and spicy, these thick udon noodles by Dominique Woolf are pure comfort. Tossed in a rich sesame and chilli sauce with Tenderstem broccoli, they make a speedy 15-minute meal.Time and servings
Ingredients
9 total- 3 tbsp tahini stirred well before measuring
- 3 tbsp Woolf’s Kitchen Chilli Crunch plus extra to serve
- 2 tsp light soy sauce
- 1 tbsp runny honey
- 2 tbsp rice vinegar
- drizzle of oil for frying
- 100g Tenderstem broccoli cut into bite-sized pieces
- 100g frozen shelled edamame
- 2 portions ready-to-wok udon noodles
Method
5 stepsStep 1
In a bowl, mix together the tahini, Woolf’s Kitchen Chilli Crunch, light soy sauce, runny honey, rice vinegar and 2 tbsp water until smooth and combined, then divide between two serving bowls.
Step 2
Heat a drizzle of oil in a pan over a medium-high heat. Add the Tenderstem broccoli, season, and fry for 3–4 mins, turning occasionally, until lightly charred and just tender with a little bite. Set aside.
Step 3
Bring a pan of water to the boil. Add the edamame and cook according to the pack instructions, adding the ready-to-wok udon noodles towards the end for the time stated on the pack (usually 1 min). Gently loosen the noodles with tongs.
Step 4
Drain the noodles and edamame, reserving a little of the cooking water. Tip into the serving bowls and toss well to coat in the tahini sauce, adding a splash of the reserved cooking water if needed to loosen.
Step 5
Top with the charred broccoli and an extra drizzle of Woolf’s Kitchen Chilli Crunch to serve, if you like.