KALE AND BROAD BEAN NOODLES
Topping:
25g/1oz
rolled oats,
50g/2oz
whole meal breadcrumbs,
15ml/1
tbsp wheat germ,
1oz/25g
grated edam,
Salt
and pepper,
15ml/1
tbsp sunflower oil,
5ml/1
tsp ground cumin,
1
medium onion, chopped,
150g/5oz
kale, finely shredded
100g/4oz
peeled turnip, diced into
1cm
cubes,
15ml/1
tbsp light soy sauce,
225ml/8fl.oz
light soy sauce,
175g/6oz
cooked broad beans,
175g/6oz
medium egg noodles,
400ml/14fl.oz
semi-skimmed milk,
30ml/2
tbsp corn flour,
2.5ml/0.5
tsp English mustard powder,
Salt
and white pepper,
50g/2oz grated edam.
1)
Firstly make the topping.
Mix together the ingredients in a basin and place
to one side.
2)
Heat the oil in a wok or a large non-stick frying pan
above a high heat. When
the oil starts to smoke stir in the cumin and immediately
toss in the onion, kale and the turnip.
Stir-fry for 2 minutes, add the soy sauce and
stir-fry for another 2 minutes.
3)
Reduce the heat to low, pour on the stock, cover and
simmer for 4 minutes.
4)
Meanwhile bring a pan of water to the boil.
Stir in the noodles and allow to boil for 4
minutes. Drain.
5)
Turn on the grill. Add
the broad beans to the wok/pan and stir in the milk.
Cover and bring to the boil whilst you blend the corn flour
with the mustard powder and a drop of water to form a
smooth paste. When
the liquid boils reduce the heat and stir in the corn flour
paste. Simmer
for 2 minutes, stirring gently but frequently, and then
add the noodles. Heat
through and then stir in the grated edam.
6) Sprinkle evenly with the topping and place under the pre-heated grill until golden brown.