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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.
Ingredients
- 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
Preparation
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!
