30 MINUTES | FEEDS 4
Cashew kale kimchi noodles
A mouthful to say but EASY to make. Super easy and adaptable, if you’ve got some kimchi in the fridge, then you’ll already know that these noodles will be all the tastier for it. If you’ve thought about putting kimchi in your shopping baskets, do it! I like a crispy fried egg on this too.
METHOD
Make the sauce by mixing all of the ingredients together in a small bowl or jar or blitz in a food processor if you like your sauces smoother. I don’t mind the bits of ginger!
Cook your fave noodles according to the label instructions until just under cooked then drain & toss with a little olive oil to stop them sticking.
Meanwhile toast your cashews in a large frying pan or wok & set aside.
In the same pan, heat 1 tbsp coconut oil or ghee & stir fry the chopped cauliflower florets plus the leaves on a medium heat for about 5 minutes, every minute or so until just tender and going golden at the edges. Add some sea salt.
While the cauli is cooking, chop the cavolo nero or kale (take out the stems and save for a pesto if you like) & add the greens to the cauli pan to stir fry for a few minutes, turn up the heat, add a splash of water if sticking.
Add the cooked noodles to the pan, pour in the dressing, toss well, stir frying through everything for another 30 secs or so.
Season to taste & serve with a fried egg on each bowl + kimchi + chilli sauce
INGREDIENTS
1 medium cauliflower (plus leaves) 800g
150g cavolo nero or kale
300g noodles, like (soba) buckwheat
2 handfuls cashews, toasted & chopped
Serve with: kimchi or fried eggs or both
For the sauce:
Juice of 2 juicy limes
4 tbsp olive oil
3 tbsp tamari or soy sauce
1.5 -2 inches fresh ginger, finely grated
Chilli flakes, to taste or chilli sauce
2 big garlic cloves, finely grated
2 tsp maple syrup or honey
1 tbsp toasted sesame oil
Sea salt & pepper to taste
