One-Pot Glass Noodles with Sesame Seed Marinade & Sautéed Veg

I made these noodles for the beautiful model and philanthropist, Elisa Sednaoui when I went to cook her a Fast Food recipe at her house.  She was one of the easiest guests I’ve had on this show and basically asked me to cook anything.  I thought that most people would want something comforting with the weather turning cold (I certainly do) so I went for noodles. I tried to use a few different coloured veg with this but you could use frozen edamame, green beans, frozen peas or spinach.  Basically like many of these recipes, it’s all about the sauce and throwing in whichever veg you can find.  It would also be amazing with leftover roast chicken or a salmon fillet.

GF/DF/Vegan

Serves 2

Ingredients:

200g glass noodles (I bought mine from Chinatown but these are the same)

2-3 tbsp sunflower oil

1 tbsp black mustard seeds

1 medium aubergine, diced

1/2 red onion, thinly sliced

1 red pepper, deseeded, thinly sliced

200g (about 1/3) Chinese cabbage, thinly chopped

2 garlic cloves, grated

1/2 a lime

large handful of fresh coriander, roughly chopped

1 tbsp sesame seeds

handful cashews, roughly chopped

Black pepper

For the marinade

4 tbsp toasted sesame seed oil

3 tbsp rice wine vinegar

2 tbsp mirin wine

1 large thumb ginger, finely grated

zest of a lime and the juice of half

1 tsp maple syrup

4 tbsp soya sauce (I used tamari which is GF)

Pinch of sea salt 

Set a large frying pan to a medium to high heat and add the sunflower oil.  Throw in the aubergine, red peppers and red onion and toss everything together.  Add in the mustard seeds, season with black pepper, salt and keep mixing everything around for about 10 minutes or until everything has softened.  

While the veg is frying, boil the kettle.  Add the glass noodles into a medium sized bowl and pour the newly boiled water over them.  Make sure the noodles are submerged in the water and leave for 3-5 minutes.  If using slightly bigger sized noodles it might take longer.  Drain and place to one side.

Now back to the veg and grate in the garlic cloves and stir.  Allow them to fry for 1 minute before adding in the cabbage and cook for another 3-4 minutes until it has wilted down.  Squeeze over the juice of half a lime and take off the heat.

While the cabbage fries mix everything together for the marinade.  Taste to check the seasoning and prepare a large bowl and pour in the drained noodles, fried veg, roughly chopped coriander and sauce.  Mix everything together so that it is coated in the marinade and serve with some sesame seeds and chopped cashews on top!  This can be made a day in advance and warmed up with the sauce drizzled in at the end.