Spring rolls
James Martin's crisp vegetable pastry rolls are quick and easy to make and are perfectly complemented with Asian dishes and dips
Sesame spiced swede noodles
Serves 2
Easy
Prep:
Cook:
Make the most of an underrated veg – swede. The punchy spices in this tahini noodle recipe complement swede's natural sweetness. Top with a soft-boiled egg
Skip to ingredients
- 1 swedepeeled and cut into 2cm cubes (300g prepared weight)
- 2 tbsp olive oil
- 2 tsp coriander seedslightly crushed using a pestle and mortar
- 2 tsp Sichuan peppercornslightly crushed using a pestle and mortar
- 2 tsp cumin seeds
- 2 tsp garlic granules
- 150g dried egg noodles
For the sauce
- 75g tahini
- 2 garlic clovesgrated
- 10g gingerpeeled and grated
- 1 ½ tsp sesame oil
- 1 tbsp crispy chilli oil
- 1 tbsp light soy sauce
- ½ tsp maple syrup
To serve
- spring onionssliced
- red chillisliced
- coriander leaves
- 2 soft-boiled eggshalved (optional)
Nutrition: Per serving
- kcal749
- fat41g
- saturates6g
- carbs64g
- sugars11g
- fibre15g
- protein22g
- salt2.44g
Method
step 1
Heat the oven to 210C/190C fan/gas 6½. Put the swede in a large roasting tin, drizzle over the oil and season with the spices and some salt and pepper. Toss to coat, then roast for 40 mins, or until a fork easily pierces the swede.
step 2
Meanwhile make the sauce by mixing all the ingredients together in a large bowl. When the swede has about 10 mins left, bring a pan of water to the boil and cook the noodles following pack instructions. Drain, reserving the cooking water.
step 3
Toss the noodles through the sauce, using roughly 70-80ml of the reserved cooking water to loosen, if needed.
step 4
Divide the noodles between two bowls, then top with the swede, spring onions, chilli, coriander and soft-boiled egg, if you like.
