RECIPES

Bean and Broccoli Vermicelli With a Chilli and Soya Sauce Dressing

Serves: 4
Takes: 25 mins

Crunchy greens with a salty umami dressing, a match made in heaven. I’ve always said salads don’t need to be bland soggy piles of lettuce, and this recipe proves just that. Flavour for days and tons of sensational seasonal bite, it’s the salad to end all salads!

When To Eat

I recommend eating this dish from June to September.

Ingredients

Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
Runner Beans 400 g 0.124
Broccoli 600 g 0.36
Carrot 200 g 0.04
Spring Onion 100 g 0.017
Ginger 60 g 0.053
Red Chilli 2 Chilli 0.16
Soya Sauce 2 Tablespoon 0.033
Sesame Seed 20 g 0.018
Vermicelli Noodle 200 g 0.326
Sunflower Oil 4 Tablespoon 0.188

This meal is around 88% less polluting than the average UK meal.

  • Eating this recipe will save around 2.61 kg CO2e per person.
  • That's equivalent to the emissions produced driving 21.55km in a modern car.

Method

  • First make the dressing. De-stalk and chop the red chilli, then peel and chop the ginger. Place both in a small blender along with the sunflower oil and soya sauce. Pulse until the sauce has a chunky but smooth consistency.
  • Top and tail the runner beans, then halve. Break the broccoli into individual florets and dice the stalk into 2 cm pieces. Cover the bottom of a deep pan in about an inch of salted water and bring to the boil. Add both the beans and broccoli, cover and boil for about 4 - 5 minutes until the veg is soft with a little bite. Drain and reserve, allowing to cool a little.
  • Break the vermincelli noodles in half so the noodles are much shorter. Bring a pan on water to the boil and toss in the vermincelli noodles. Boil for about 2 minutes until the noodles are soft. Drain and add the noodles to a large mixing bowl. Allow the noodles to cool for a couple of minutes before adding the cooked broccoli and runner beans. Finely slice the spring onion and toss with the noodle mixture. Drizzle the dressing over the salad and top with the sesame seeds.
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