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 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.

Serves: 2

INGREDIENTS

• 2 tbsp olive oil
• 200g lean turkey or chicken mince, or finely chopped boneless thigh or breast
• 150g shiitake mushrooms, torn into pieces
• 100g spring onions, sliced on an angle, plus extra to serve
• 150g mangetout, sliced on an angle
• 100g ready-to-eat konjac (shirataki), rice vermicelli or udon noodles

For the broth:

• 3 tbsp tahini
• 3 tbsp soy sauce
• 1 tbsp gochujang
• 300ml boiling water

To serve:

• 1 lime, cut into wedges
• 10g black sesame seeds
• 2 tsp chilli oil
  
  

METHOD

1. First make the broth. Add the tahini, 2 tablespoons of soy sauce and the gochujang to a large saucepan over a low heat and gradually whisk in the 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.