Green Noodles
Thursday, 14th June 2018 by Rachel
green noodles

This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on Instagram for her latest recipes, news and events.


This is a flavour packed dish, brought to life by a zingy dressing, ginger, garlic, fresh kaffir lime leaves & thai basil.

You can switch out the veg for whatever you have to hand, so great for all seasons.  Kaffir lime leaves & thai basil have become a lot easier to find in London. If you need some tips on where to get them feel free to get in touch. You could use basil instead of thai basil, which would work nicely too.


for the dressing

4 tbsp. tamari
3 tbsp. sesame oil (I used cold pressed untoasted)
3 tsp. maple syrup
3 tsp. brown rice vinegar
zest and juice of 1.5 lime
3 clove garlic, grated
1 heaped tbsp. grated fresh ginger
1 red chili, finely chopped

3 tablespoon toasted sesame seeds

For the noodles

125g noodles

1 tbsp. sesame oil

2-3 tbsp. coconut oil

125g rainbow chard, washed & roughly chopped

125g spinach, washed & roughly chopped

100g tempeh

2 tbsp. tamari or soy sauce

1 tsp. turmeric

2 kaffir lime leaves, stem removed & finely sliced

10g thai basil, picked

20g coriander, roughly chopped

2 spring onions, sliced

½ small fennel finely sliced, - mandolin will help you get this nice & fine

fresh lettuce – garnish

1 birds eye, finely sliced – optional




Cook the noodles according to packet instructions. When ready rinse with cold water to stop them cooking further, mix through a tablespoon of sesame oil, to stop them sticking.


Prepare all your ingredients, wash and chop/ slice your vegetables and herbs. Make your dressing, grate (or mince) the ginger & garlic into a small bowl and mix in the rest of the ingredients, set aside.


Heat a large pan on medium high heat, add a tablespoon of coconut oil. Add the spinach, cook until just wilted, transfer to a colander to drain off excess liquid. Add chard and do the same, transfer all the greens to the bowl with your noodles, add the dressing, mix thoroughly. In your pan, add another tablespoon of coconut oil, add the chopped tempeh with the tamari & turmeric. Cook for a couple of minutes, then turn so both sides are nicely browned.


Mix your herbs and chili through your noodles, along with the finely sliced fennel. Taste for seasoning.


Serve on top of your torn lettuce leaves, with the finely sliced birds eye & a sprinkle of sesame seeds to finish.