Sesame and tenderstem broccoli noodles from Waitrose Food Magazine, April 2020 (page 30) by Georgina Hayden

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  • sarahj22 on April 29, 2021

    Really, really good. I've been loving Asian noodle dishes that use tahini lately and this is my favourite so far: quick, easy, delicious and feeling indulgent while actually being pretty healthy. The portion size is fairly generous - I halved the quantity to serve two of us and served in a large bowl with salad leaves. I subbed in sriracha for sambal oelek (you only use a small amount) and omitted the sesame seeds. I also steamed the Tenderstem in a pan (rather than boiling with the noodles) to maintain nutrients, then chucked the noodles and sauce in the same pan to briefly heat through. Definitely a repeat recipe ... probably for the nights when I want something homemade but can't be bothered doing any involved cooking.

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