Sesame spiced swede noodles
The humble swede is an underrated veg, and the punchy spices in this recipe complement its natural sweetness. Any leftover swede is great served in a salad the next day
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Prep:10 mins
Cook:50 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 749
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fat 41g
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saturates 6g
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carbs 64g
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sugars 0g
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fibre 15g
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protein 22g
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salt 2.44g
Ingredients
- 1 swede , peeled and cut into 2cm cubes (300g prepared weight)
- 2 tbsp olive oil
- 2 tsp coriander seeds , lightly crushed using a pestle and mortar
- 2 tsp Sichuan peppercorns , lightly crushed using a pestle and mortar
- 2 tsp cumin seeds
- 2 tsp garlic granules
- 150g dried egg noodles
- 75g tahini
- 2 garlic cloves , grated
- 10g ginger , peeled and grated
- 1 ½ tsp sesame oil
- 1 tbsp crispy chilli oil
- 1 tbsp light soy sauce
- ½ tsp maple syrup
- spring onions , sliced
- red chilli , sliced
- coriander leaves
- 2 soft-boiled eggs , halved (optional)
Method
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.
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.
Toss the noodles through the sauce, using roughly 70-80ml of the reserved cooking water to loosen, if needed.
Divide the noodles between two bowls, then top with the swede, spring onions, chilli, coriander and soft-boiled egg, if you like.
