TAHINI SESAME NOODLES WITH HONEY ROAST SWEET POTATO, KALE & CUCUMBER

While I start work on my epic Copenhagen city guide, or rather procrastinate until I finally make myself pen down which will no doubt end up being a small novel on my weekend there, here is a recipe from the other week which you simply MUST recreate at home. 

Indeed, these tahini sesame noodles with honey roast sweet potatoes, kale and cucumber is the most autumn friendly (and yes, summer is truly over), wholesome and delicious mash up of Asian and Middle Eastern flavours in one bowl, finished off with some fresh veggies for extra nutrients.

The finished dish is the kind of food to nourish and leave you proper satisfied without compromising on flavours and for sure is a new favourite of mine, made in less than half an hour!

SERVES 2

INGREDIENTS

• 2 small sweet potatoes (or one large one), cut into chunks
• 2 tablespoons olive oil
• 1 tablespoon honey
• Handful of chilli flakes
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh coriander, chopped
• 1 bunch kale
• 1 cucumber, sliced
• 400g rice noodles

For the sauce

• 1/2 cup tahini
• 1/2 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 1 tablespoon chilli paste (I used sambal oelek)
• 2 inches fresh ginger, grated
• 2 cloves garlic, minced or grated

METHOD

• Preheat the oven to 220 degrees celsius. 
• On a rimmed baking tray, combine the sweet potatoes, 2 tablespoons olive oil, honey, crushed red pepper flakes, and a pinch each of salt and pepper. 
• Arrange in an even layer. 
• Transfer to the oven and roast for 25-30 minutes, tossing halfway through cooking, until the potatoes are caramelised. 
• During the last 5 minutes of cooking, add the kale to the baking tray and toss with 1 tablespoon olive oil and a pinch each of salt and pepper. Cook until wilted.
• Meanwhile, bring a large pot of water to a boil.
• Cook the noodles according to package directions.
• Combine in a food processor or blender the tahini, soy sauce, sesame oil, honey, chilli paste, ginger, garlic, and 1/4 cup water. 
• Pulse until combined and smooth, adding additional water as needed to thin the sauce. 
• Pour the sauce over the hot noodles. Add the basil and coriander, tossing to combine.
• Divide the noodles between bowls. 
• Top with sweet potatoes, kale and sliced cucumber.
• Enjoy warm or at room temperature!