SPRING GREEN NOODLES
I love noodles, just putting it out there. But who doesn’t?! There’s just something about them, so satisfying, comforting & special all at the same time.
Especially this dish with the Thai basil & kaffir lime leaves, these little additions make the dish pop, taking it up a level and turning this into a flavour sensation. I also used quite a lot of garlic and ginger, feel free to tone that down if you prefer things a bit more mellow.
When you think noodles you don’t necessarily think healthy, but it needn’t be that way. I’m using brown rice noodles here, so whole foods, complex carbs for slow releasing energy, high in nutrients & fibre. While this dish has a serious tropical feel and flavour. I’ve used all seasonal greens and veg from my Growing Communities bag, so fresh & still full of nutrients. I’d recommend choosing organic produce if you can, you can taste the difference for sure. Much more flavour, while retaining more nutrients the fresher and closer to home your produce comes from.
So here we have, rainbow chard, spinach and shaved fennel. The fennel, may be an unexpected vegetable to use in a bowl of noodles but it works! I had a lot of lettuce in the fridge I had left from a job. Nice crunchy, fresh, and looks pretty to serve on a nest of crunchy baby gem or butterhead. They can also double up as fun way to eat; wrap some noodles in a leaf and make a lettuce wrap.
You can buy fresh Thai basil and kaffir limes leaves a lot more easily here now in the UK, even locally grown. Wild Organics in London has very nice Thai basil and kaffir lime leaves you can pick up in supermarkets. Mix up your greens, for what you have in the fridge. If you can’t find Thai basil or kaffir lime, dill works beautifully, you can also use regular basil and you could sub the kaffir lime with finely sliced lemongrass.
Tempeh is made by fermenting soy beans, it’s easy to digest, high in protein and nutrient rich. A delicious way to get in more fermented foods in to your diet, which is great for your gut. A very different flavour and texture to tofu. I often just fry it up quickly like this, with tamari & a pinch of turmeric.
This dish, you can absolutely serve this to guests, for a fun and easy crowd pleaser.
I have some exciting news too..
I’m starting a market stall! You may remember my salad bar pop up a couple of years ago. Well since then I’ve been procrastinating.. just a little... but have finally decided to revive that salad bar and bring it back bigger & better! We’ll be starting as Palm Greens in June in Hoxton. More details to follow.
I also have a few great events coming up.
11th & 17th June
I’ll be at Dead Dolls House for the launch of their all vegan cocktail menu. We’ll be putting on a plant fuelled supper club. Using fresh seasonal (summer!) ingredients with tropical flavours.
£25 : 4 courses & a welcome cocktail.
6th July
We’re back with Shaun of Boring Kitchen/Curry Nights & chef at the delicious Som Saa. We’ll be at Benk & Bo again, one of our favourite supper club hang outs.
£35 : 4 courses BYOB.
12th July
Then! I’m very happy to be teaming up with nutritionist Jodie Abrahams. I’ve been to a few of her talks and loved her relaxed and easy going approach to sharing her knowledge.
Jodie (mBANT) will be talking about the benefits of a plant-based diet, for digestion, brain health & hormone balance. As well as this, she'll be outlining some key principles to make sure you're getting the full spectrum of nutrients you need.
£45 3 courses, talk on nutrition : BYOB
Spring Green Noodle Salad
serves 2
Dressing:
3 tbsp. tamari
2 1/2 tbsp. sesame oil
4 tsp. palm, rapadura or coconut sugar, crumbled*
2 1/2 tsp. brown rice vinegar
zest and juice of 1 lime
3 small clove garlic, grated
1 heaped tbsp. grated fresh ginger
1 red chilli, finely chopped - birds eye for heat, dutch red if you like the flavour but not the heat
* I prefer to use unrefined sugars, they’re better for you but also have more flavour than white.
For the noodles
150g rice noodles - I used thin flat brown rice noodles
1 tbsp. toasted sesame oil
2-3 tbsp. rapeseed oil
125g rainbow chard, washed & roughly chopped
125g spinach, washed & roughly chopped
150g tempeh
2 tbsp. tamari or soy sauce
1 tsp. turmeric
2 kaffir lime leaves, stem removed & finely sliced
10g Thai basil, picked
20g coriander, roughly chopped
2 spring onions, sliced
½ small fennel finely sliced, - mandolin will help you get this nice & fine
fresh lettuce, baby gem or butterhead – garnish
to finish 1 birds eye, finely sliced – optional
Cook the noodles according to packet instructions. When ready rinse with cold water to stop them cooking further, drain thoroughly, transfer to a large mixing bowl and mix through a tablespoon of sesame oil, to stop them sticking.
Prepare the rest your ingredients, wash and chop/ slice your vegetables and herbs.
To make your dressing, grate (or mince) the ginger & garlic into a small bowl and mix in the rest of the ingredients, making sure the sugar is dissolved. Set aside.
Heat a large pan on high heat, add a tablespoon of rapeseed oil. Add the spinach, cook until just wilted, transfer to a colander to drain off excess liquid. Add chard and do the same, transfer all the greens to the bowl with your noodles, add the dressing, mix thoroughly. In your pan, add the rest of your rapeseed oil and the chopped tempeh with the tamari & turmeric. Cook for a couple of minutes, then turn so both sides are nicely browned.
Mix your herbs and chilli through your noodles, along with the finely sliced fennel and spring onion. Taste for seasoning.
Divide lettuce leaves between two bowls. Top with noodles and tempeh, finish with the finely sliced birds eye & a sprinkle of toasted sesame seeds to finish.