Immunity boosting green noodles

Ingredients

Tick things off as you go.

Noodles and sauce

• 1 bag kale (150 g)
• 200 ml coconut milk
• 5 cloves garlic (or as you like)
• 1 thumb ginger, finely sliced
• 1 big handful frozen deshelled edamame
• 1 broccoli
• 1/2 courgette
• 200 g volkoren noodles (I like mie nestjes)

Crispy oyster mushrooms

• 1 pack oyster mushrooms
• Cornflour (maizena)
• Paprika powder (smoked or regular)
• Ginger powder
• Sesame seeds
• Oil from Crunchy Spice (or Yum Phrik)

Method

Tap a step when it's done.

Make the crispy oyster mushrooms

1. Rip the oyster mushrooms into rugged, bite-sized pieces.
2. In a bowl, toss the mushrooms with cornflour, ground ginger, paprika, sesame seeds and salt until evenly coated.
3. Add a couple of tablespoons of your favourite oil and toss again so everything is well covered.
4. Air-fry for 10 minutes, shake or toss the basket, then air-fry for another 8–10 minutes until golden and crisp. Check the timing as it will depend on your air fryer.

Blanch the kale

1. Bring a pan of water to the boil in a large sauté pan (hapjespan).
2. Add the kale and a couple of garlic cloves. Cook for about 3 minutes, until the kale is bright green and just softened.
3. Strain well and set the kale and garlic aside.

Cook the noodles

1. In the same pan, bring fresh water to the boil.
2. Cook the noodles according to the packet instructions.
3. Strain the noodles, saving the cooking water for the sauce and vegetables.

Make the kale sauce

1. In a blender, combine the blanched kale, the cooked garlic cloves, coconut milk and the finely sliced ginger.
2. Blend until smooth.
3. If the sauce is too thick, add a splash of the reserved noodle water until you reach a pourable, creamy consistency.

Cook the vegetables

1. Cut the broccoli into small florets and slice the courgette into thin strips.
2. Heat the hapjespan again and sauté the broccoli, courgette and edamame for about 2 minutes.
3. Add a scoop of the reserved noodle water, cover and cook for another 2 minutes until just tender but still bright.

Bring it all together

1. Add the cooked noodles and the kale sauce to the pan with the vegetables.
2. Toss everything together over low heat until the noodles are well coated.
3. Divide the noodles between bowls and top generously with the crispy oyster mushrooms.
4. At the table, spice it up with Crunchy Spice or Yum Phrik to taste.