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Serves: 2-3

Preparation Time: 35mins.


  • 100g Asian-style noodles (e.g. spelt, buckwheat or brown rice)

  • 1 aubergine

  • 1 red or yellow pepper

  • 1 small broccoli

  • 4-5 mushrooms

  • Handful of chopped kale

  • 1 teaspoon ginger (peeled and grated)

  • 2 tablespoons nut butter (e.g. almond or peanut)

  • 100ml plant milk

  • 1 tablespoon tamari

  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • Juice of ½ lemon

  • 150ml of tap water


  • 1 teaspoon sesame oil

  • ½ teaspoon chilli flakes

  • Handful fresh herbs (e.g. parsley or coriander)

  • 2 tablespoons sesame seeds


  1. Chop the aubergine and pepper into cubes, chop the broccoli into florets and the mushrooms into slices.

  2. Add the tap water, tamari and rice vinegar to a heated pan and add the veggies (except kale). Leave to simmer on medium heat for 10mins.

  3. While the veggies are simmering, cook the noodles according to packet instructions.

  4. When veggies have softened add grated ginger, chopped kale, plant milk, nut butter and chilli flakes and let it all simmer on low heat for a further few mins.

  5. Drain noodles and stir into the pan with all veggies until everything is coated in a creamy sauce. Serve up and enjoy!

Penny recommends:

  • Serve with fresh herbs, a squeeze of lemon juice and a sprinkle of sesame seeds.

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