Charred broccolini noodle bowl with black pepper dressing
Long before chillies were introduced into Asia, pepper was used to add heat to dishes. Here in New Zealand we tend to use black pepper mostly as a seasoning in small amounts, but it’s really nice to sometimes add it in amounts where not only is its taste more pronounced, but its heat is also present. To make this into a stand-alone meal, add some crispy tofu pieces or your favourite protein. Asparagus or broccoli would be great alternatives to broccolini. This noodle bowl can be served warm or at room temperature.
Ingredients
250gbroccoliniends trimmed
olive oil
1/2400g packetrice noodlesmedium thickness
2spring onions (scallions)sliced thinly
1/2cupcashewslightly toasted
2tablespoonssesame seedslightly toasted
a big handfulcoriander leaves + tender stemsroughly chopped
Black pepper dressing
1/3cupsoy saucegluten-free, if needed
1/3cuprice vinegar
1tablespoonpure maple syrup or coconut sugar
1smallshallotfinely diced
1clovegarliccrushed
1teaspoonfinely grated ginger
2teaspoonsfreshly ground black pepper+ extra to serve
Instructions
Combine dressing ingredients in a small bowl and stir well to combine.Put jug on to boil and place noodles into a large bowl.Heat a large frying pan over medium-high heat, add a touch of oil then cook broccolini, stirring often until just tender and charred in places. Pour boiling water over noodles to cover and set aside for 10-15 minutes. Drain well.Transfer drained noodles to a large bowl, stir through spring onion, cashews, sesame seeds and coriander. Add charred broccolini, then drizzle with enough dressing to coat generously. Serve immediately. If prepping ahead of time, dress right before serving.
Notes
This recipe was first created for + featured in Nourish Magazine.