Tahini Mushroom Noodles

By in-house nutritionist Jenni Powell

Ingredients

• 1 ½ tbsp sesame oil or oil of choice
• 1 small head of broccoli
• 3 garlic cloves, crushed
• 250g mushrooms, sliced
• 4 nests of rice noodles
• 200g edamame beans
• 80g tahini
• 1 lime, juiced
• 20ml soy sauce
• Warm water (to loosen the tahini dressing)
• Sesame seeds, to serve
• Chilli flakes, to serve [optional]

Method - serves 3.

1. Begin by heating two pans over a medium heat, split the sesame oil between the two, and boil the kettle
2. Cut the broccoli into small florets and add them to one of the pans. Place a lid over this pan to allow the florets to steam a little.
3. Add the sliced mushrooms to the other.
4. After about 5 minutes remove the lid from the broccoli and stir through 1 crushed garlic clove. Leave to cook for a further few minutes until the garlic is cooked [but not browning too much or it'll turn bitter] and the broccoli is bright green and cooked to your preferred softness.
5. Meanwhile place the nests of noodles in a large bowl and cover with boiling water from the kettle. Cook as per packet instructions, and once they re cooked drain and rinse them with cold
water.
6. Add them to a large bowl along with the cooked mushrooms, garlicky broccoli florets, and edamame beans.
7. Prepare the dressing by combining the tahini, lime juice, remaining 2 garlic cloves and soy sauce. Add warm water to loosen to your desired dressing consistency - we like it to be similar to the consistency of double cream.
8. Pour the dressing over the noodles and veggies and mix well.
9. Split between 3 lunchboxes and finish by adding some sesame seeds, chilli flakes, and a wedge of lime to squeeze over just before eating. Enjoy hot or cold!