This dish makes for and tasty quick supper. Noodle bowls are a great way to use up leftover veggies. They work well for cooked veg and grated or thinly sliced raw veg too as well as using soft herbs to finish it off.
It’s a great dish too if you’re fighting winter colds, just amp up the ginger and garlic to ward off the sniffles!
Any noodles will do, Chinese thin ones, rice noodles or even spaghetti, if you are stuck.
Prepare the parsnips first. Clean them and chop into chunks add to a bowl.
Add 2 tablespoon of soy sauce, a teaspoon of oil and 2 tablespoon of maple syrup to the parsnips, toss to coat and roast in the oven for 15-20 minutes until cooked. (Alternatively air fry at 170c for 12 minutes approx) Toast the sesame seeds in the over at the same time for 5 or so minutes.
In the meantime cook noodles as per the packet- usually 8 minutes in boiling salted water.
Clean the carrot and peel it into ribbons, set aside.
Chop the spring onions into long fine sliced, and roughly chop the coriander.
To make the sauce add the soy sauce, oil, sweet chilli sauce, honey to a bowl. Add in the grated ginger and garlic, add salt and pepper if needed. Whisk well.
Heat a frying pan on a medium heat, add in the sauce stir and cook for 1 minute, if it catches add a dash of water.
Add the cooked noodles, toss to coat, add the roasted parsnips. Toss to mix.
Divide between 2 serving bowls.
Top with carrot ribbons, chopped spring onion and coriander and sprinkle with toasted sesame seeds.
We are harvesting so much broccoli from our fields at the moment! Expect lots in your set boxes or add some to the ‘build your own’ box for a special reduced price. Broccoli is brilliant! Broccoli is a good source of fibre and protein, and contains iron, potassium, calcium, selenium and magnesium as well as the vitamins A, C, E, K and a good array of B vitamins including folic acid. A real Irish super-food! I’ll be steaming some batches to put in boxes in the freezer to add to loads of different meals. Here’s one of our favourite family meals that uses a lot of broccoli.
Bang bang chicken is a traditional Sichuan dish of poached chicken which is then ‘banged’ to shred it and dressed in a spicy sauce. It’s a refreshing dish served with julienned cucumber. This is my plant-based nod to that classic. Definitely not authentic, but delicious none-the-less. It’s really simple. Nutritious broccoli and black beans are drenched in a spicy sauce, sprinkled with sesame seeds and then roasted. You can serve it with rice or noodles, or it’s delicious as a warm salad with spiralized courgette.
Ingredients (serves 4)
2 heads of broccoli
2 tins of black beans
4 tbsp maple syrup
4 tbsp lime juice (or vinegar)
4 tbsp vegetable or toasted sesame oil
4 tbsp soy sauce (or tamari if you need gluten free)
6 garlic cloves
a big thumb of ginger
fresh red chillies to taste
6 tbsp sesame seeds
scallions, fresh coriander and extra chillies to serve
rice or noodles to serve
Preheat your oven to 200C and find a large roasting tray, or two trays if you don’t have a very large one. You want to be able to spread the ingredients into a single layer.
Trim as little as possible off the stalks of the broccoli. Just a sliver off the end is usually enough – those bits can go in the compost bin. Then cut the whole stalk away from the florets, slice it in half lengthways and then slice each half into long, thin strips. Put them in the roasting dish. Then cut the heads of the broccoli into bites sized florets and add them to the roasting tray too.
Drain the tins of black beans and add them to the tray. Then make the dressing.
Mix the soy sauce, oil, lime juice/vinegar and maple syrup in a bowl. Finely dice the chilli, garlic and ginger and add them to the bowl. Mix well and then pour the dressing over the broccoli and black beans.
Use your hands to mix the sauce into the broccoli and beans, then spread the ingredients out into a single layer. Sprinkle with the sesame seeds and put the tray into the oven to roast for just 20 minutes or until the broccoli is tender.
Meanwhile cook your rice or noodles and prepare the toppings. Slice scallions, coriander and extra red chillies.
Serve in bowls and enjoy hot or cold. We like to make an extra batch of the dressing with toasted sesame oil but without the raw garlic and ginger to drizzle over the finished dish too to make it extra juicy and spicy.