Ginger, Sesame and Lime Noodles with Pak Choi

Ginger, Sesame and Lime Noodles with Pak Choi

Serves

4

You’ll need

  • 300g medium egg-free noodles, or rice noodles if you prefer
  • 4 heads of pak choi, halved lengthways
  • 1 tbsp vegetable oil
  • 1 tbsp sesame seeds
  • 4 spring onions, finely sliced
  • Small handful coriander, roughly chopped, optional

For the sauce

  • 2 tbsp sesame oil
  • 1 tbsp vegetable oil
  • 1 large thumb-sized piece of ginger, finely grated
  • 3 garlic cloves, finely grated or crushed
  • 1 red chilli, finely sliced, optional
  • 3 tbsp soy sauce
  • 1 tbsp maple syrup
  • Juice of 2 limes
  • Zest of 1 lime
  • 1 tbsp rice vinegar
  • 1 tbsp tahini
  • 2 tbsp water, plus more if needed

Method

1. Make the sauce

In a bowl or jug, whisk together the sesame oil, vegetable oil, ginger, garlic, chilli if using, soy sauce, maple syrup, lime juice, lime zest, rice vinegar, tahini, and water. It should taste lively, savoury, and nicely balanced between sharp and nutty. Set aside.

2. Cook the noodles

Cook the noodles according to the packet instructions, then drain and rinse briefly if needed to stop them overcooking. Toss with a tiny drizzle of oil if they are prone to sticking, then set aside.

3. Cook the pak choi

Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Add the pak choi cut side down and cook for 2–3 minutes until lightly charred underneath. Turn and cook for another minute or two until just tender but still holding its shape.

Remove from the pan and set aside.

4. Bring everything together

Pour the sauce into the pan and let it bubble for 30 seconds or so, just enough to take the raw edge off the garlic and ginger. Add the cooked noodles and toss well so everything gets coated. If the sauce feels too tight, add a splash of water to loosen it.

Return the pak choi to the pan or serve it alongside, depending on how neat you want things to look.

5. Finish and serve

Divide the noodles between bowls, top with the pak choi, and scatter over the sesame seeds, spring onions, and coriander if using. Serve straight away with extra lime on the side if you like.

A couple of helpful notes

A handful of edamame or some crisp fried tofu would sit very happily here if you wanted to bulk it out.

Do not overcook the pak choi — a little texture is the whole point.

This is best eaten immediately, while the noodles are glossy and the greens still look alive.

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