Spicy Sesame and Edamame Noodles with Black Bean Tenderstem

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Here’s a little challenge: I bet you can make these two delicious dishes from scratch faster than it takes to order and receive a Chinese takeaway.

It isn’t exactly the same as ordering in — you’ll do a bit of cooking — but these recipes are cooked from scratch with fresh ingredients, are piping hot when served, lower in grease and salt, and usually much cheaper than a takeaway. With the savings you could even treat yourself to a nice bottle of wine. What’s on the menu?

Spicy Sesame & Edamame Noodles

Black Bean Tenderstem & Pak Choi

I was delighted to be challenged by Blue Dragon to create a recipe using a hamper of their products. I use Blue Dragon often when recreating Chinese, Japanese, Thai and Vietnamese dishes at home — their flavours feel authentic and are perfect for everything from quick stir-fries to more elaborate homemade dishes.

To get both dishes on the table in under 30 minutes, do all the prep first — peel, slice and have everything ready beside the hob. Cooking moves fast, so readiness makes the biggest difference. You’ll need one small saucepan and two frying pans or woks.

The recipes are shown separately below. If you’re printing, be sure to print both recipes.

Spicy Sesame & Edamame Noodles

Delicious wholewheat noodles tossed with vegetable ‘noodles’, edamame and crunchy sesame seeds, finished with sesame oil, soy and lime for a punchy, fresh flavour.

Ingredients (serves 2)

• 100 g wholewheat noodles
• 100 g vegetable ‘noodles’ (courgetti, butternut or similar)
• 2 tbsp groundnut or coconut oil
• 2 shallots, peeled and finely sliced
• 2 tsp garlic purée (or 2 garlic cloves, finely chopped)
• 2 tsp ginger purée (or 2 cm piece ginger, peeled and grated)
• 1 red chilli, sliced (de-seed if you prefer less heat)
• 3 tbsp sesame seeds
• 100 g podded edamame beans (fresh or frozen)
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• Handful of fresh coriander, roughly chopped
• Juice of 1 lime

Method

1. Boil the wholewheat noodles for about 4 minutes, then drain and set aside. Cook the vegetable noodles according to their instructions and combine with the cooked noodles.
2. Heat the groundnut or coconut oil in a large wok or frying pan. Add the garlic, ginger and chilli and cook for 2 minutes.
3. Add the sesame seeds and edamame and cook for a further 2 minutes, stirring to prevent sticking.
4. Toss the noodles and vegetable noodles into the pan and stir-fry for 2 minutes to heat through.
5. Remove from the heat and add the sesame oil, soy sauce and lime juice. Toss well and serve scattered with chopped coriander.

Black Bean Tenderstem & Pak Choi

A simple, bold vegetable side dish with tender Tenderstem broccoli and crisp pak choi in a savory black bean sauce.

Ingredients (serves 2)

• 2 tbsp groundnut or coconut oil
• 2 shallots, peeled and finely chopped
• 1 head pak choi — white section finely sliced, green leaves shredded
• 150 g Tenderstem broccoli, stalks cut into ~3 cm lengths
• 30 g black bean sauce

Method

1. Heat the oil in a frying pan and sauté the shallots for about 1 minute.
2. Add the white section of the pak choi and the Tenderstem broccoli and cook for 3–4 minutes until they begin to soften.
3. Stir in the black bean sauce and cook for another 3 minutes until the Tenderstem stalks are just tender. Add the shredded green pak choi leaves at the end and toss briefly to wilt.

Quick tips: do all chopping and measure sauces before you start cooking. Use frozen edamame if you don’t have fresh — they’ll thaw and heat through quickly in the pan. Adjust chilli and soy to taste if you prefer milder or less salty dishes.

If you enjoyed these recipes and want more inspiration, check out related Pinterest boards for noodle and vegetarian Chinese ideas.

Disclosure: This post is an entry to the Foodies100 Chinese New Year recipe challenge sponsored by Blue Dragon. Blue Dragon products are available in major supermarkets at a low RRP.