Ginger Noodles

Return to This Week’s Menu

Lamb Kibbeh + Pan Roasted Brussels Sprouts and Herb-tahini

Serves 4  | Prep Time: 10 minutes | Cook Time: 15 minutes

Here’s a quick and easy way to get in some greens. Simply double the recipe if you have more coming over for dinner.


  • ½ pound rice noodles
  • 2 tbsp sesame oil
  • 1 tbsp maple syrup
  • 2 tbsp Tamari
  • 2 cloves garlic finely chopped
  • 1 thumb sized piece ginger finely chopped; I like to use a microplane for this
  • 1 tsp chilli flakes
  • pinch salt
  • ½ bunch kale finely chopped (use a food processor if you choose)
  • handful cilantro finely chopped
  • 1/2 red chili (like Fresno or Thai chili, if you like heat)

Chef Tips


Step 1

Cook noodles according to instructions and drain, reserving 4 tbsp of the noodle water.

Step 2

Place the ginger, garlic, scallion, cilantro, and kale into a heat proof bowl. 

Step 3

In a small saucepan or small frying pan add the 4 tbsp of noodle water to the oil and tamari and allow to cook for a further min until its boiling hot.

Step 4

Carefully pour over the oil, tamari and pasta water onto the finely diced veg and leave to cook for 2 mins. Add in the cooked noodles and enjoy!