- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Use dried green tea (chai) noodles or soba (buckwheat) noodles to bring a little magic to Jill Dupleix’s sesame-scented meal of seafood and greens. Nutty brown rice would also work.
Ingredients
- 270g green tea noodles or soba noodles
- 1 bunch broccolini, sliced on the diagonal
- 2 teaspoons sunflower oil
- 1 teaspoon sesame oil
- 2 tablespoons tamari
- 1 tablespoon mirin
- 12 cooked prawns, deveined, peeled (tails intact)
- 4 spring onions, thinly sliced
- 2 teaspoons sesame seeds, toasted
Method
- Step 1Cook the noodles according to the packet instructions. Drain and refresh under cold water. Set aside.
- Step 2Meanwhile, blanch the broccolini in a saucepan of boiling, salted water for 2 minutes or until just tender, then drain and refresh. Set aside.
- Step 3Heat the sunflower oil in a large frypan over medium heat. Add the noodles, broccolini, sesame oil, tamari and mirin, tossing everything together well for 2 minutes or until warmed through and combined. Remove from the heat, then toss with the prawns and spring onion.
- Step 4Divide among plates, scatter with sesame seeds and serve.
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
844 kj
Energy
6g
Fat Total
1g
Saturated Fat
5g
Fibre
17g
Protein
86mg
Cholesterol
915.46mg
Sodium
1g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
- Author: Jill Dupleix
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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