Guest Chefs 4.6

Share Print Plan Save

Tahini and Gochujang Noodle Broth with Turkey

The creaminess of tahini with the sweet spice of gochujang is a combination I adore. It’s not traditional in any way, but it works really well with th...The creaminess of tahini with the sweet spice of gochujang is a combination I adore. It’s not traditional in any way, but it works really well with the mince and crunchy mangetout. Black sesame seeds add an unusual colour contrast, and a slightly deeper flavour but feel free to use regular white sesame seeds that also add extra calcium and protein. Read more The creaminess of tahini with the sweet spice of gochujang is a combination I adore. It’s not traditional in any way, but it works really well with the mince and crunchy mangetout. Black sesame seeds add an unusual colour contrast, and a slightly deeper flavour but feel free to use regular white sesame seeds that also add extra calcium and protein. The creaminess of tahini with the sweet spice of gochujang is a combination I adore. It’s not traditional in any way, but it works really well with the mince and crunchy mangetout. Black sesame seeds add an unusual colour contrast, and a slightly deeper flavour but feel free to use regular white sesame seeds that also add extra calcium and protein.

Why is this healthy?

Contains

Nuts, Soy, Gluten

Ingredients

Serves 2

Metric Imperial

olive oil

chicken thigh

finely chopped, or use turkey or chicken mince

shiitake mushroom

torn into pieces

spring onion

sliced diagonally, plus extra to serve

mangetout

sliced diagonally

vermicelli noodles

Swaps: udon noodles

For the broth

tahini

soy sauce

gochujang / korean chilli paste

water

boiling hot

To serve

lime

cut into wedges

black sesame seeds

chilli oil

Share ingredients

Ingredients

Serves 2

Metric Imperial

olive oil

chicken thigh

finely chopped, or use turkey or chicken mince

shiitake mushroom

torn into pieces

spring onion

sliced diagonally, plus extra to serve

mangetout

sliced diagonally

vermicelli noodles

Swaps: udon noodles

For the broth

tahini

soy sauce

gochujang / korean chilli paste

water

boiling hot

To serve

lime

cut into wedges

black sesame seeds

chilli oil

Share ingredients

Method

1. First make the broth. Add the tahini, 2 tablespoons of the soy sauce and the gochujang to a large saucepan over a low heat and gradually whisk in the just-boiled water. Cook gently until heated through, and smooth and creamy. Season with salt and pepper.

2. Heat 1 tablespoon of the oil in a large sauté pan over a medium–high heat. Add the mince or finely chopped meat and cook for 6–8 minutes, breaking it down into small pieces with a spatula, until browned in places and starting to crisp, then scoop it out with a slotted spoon
into a bowl and set aside.

3. To the same pan, add the remaining oil and the mushrooms and cook
over a medium–high heat, stirring often, for 3 minutes until softened and starting to turn golden. Add the spring onions and mangetout and cook for another 2–3 minutes until just tender. Return the meat to the pan and toss through the vegetables with the remaining soy sauce and heat through briefly.

4. Add the noodles to the pan with the creamy tahini broth, stir to combine with the liquid, then heat through briefly over a low–medium heat. Transfer the hot noodle broth to serving bowls. Spoon the mince and vegetable mixture on top and serve with lime wedges for squeezing over, the extra spring onions, sesame seeds and a drizzle of chilli oil.

Create a free account, or log in

Now you've seen a few free recipes, unlock 100s of others by creating a free account.