Vegan enoki sesame noodles

Vegan enoki sesame noodles with enoki mushrooms, tahini, tamari, lime and edamame – creamy, savoury and quick to make, with plant protein and a gentle sesame note.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 350 kcal per serving
• Protein: 18 g
• Fat: 25 g
• Carbs: 12 g

Ingredients

• 400 g enoki mushrooms
• 3 tbsp tahini
• 1 unwaxed lime
• 2 tbsp tamari
• 50 g edamame
• 1 tbsp sesame seeds

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · grater

1. Cut off the firm ends of the enoki mushrooms and loosely pull the strands apart.
2. Stir the tahini, tamari and lime juice together in a small bowl to a smooth dressing. If it's too thick, stir in a little water.
3. Heat a non-stick frying pan over a medium heat and fry the enoki mushrooms briefly until they soften and collapse slightly.
4. Add the edamame and warm them through with the mushrooms until everything is hot.
5. Take the pan off the heat and fold the tahini dressing straight in so the enoki sesame noodles turn creamy.
6. Arrange everything in a bowl and sprinkle the sesame seeds over the top. Add a little lime zest, if you like.

Good to know

I like a dish like this on days when it needs to be quick and still look like something. The sauce is creamy, the mushrooms are tender and it all feels pleasantly light.

Swaps

Enoki → oyster mushrooms (similarly light, a little more bite); Tahini → almond butter (also provides unsaturated fatty acids and minerals); Sesame seeds → chopped walnuts (a little omega-3, nutty crunch).

Allergens

Contains soya and sesame; suitable for children in a small portion that's easy to chew, and during pregnancy only advisable with fully cooked enoki mushrooms, as raw mushrooms can be a risk.

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