Sesame spiced swede noodles recipe | Good Food

Units:

1 swede
peeled and cut into 2cm cubes (300g prepared weight)
2 tbsp olive oil
2 tsp coriander seeds
lightly crushed using a pestle and mortar
2 tsp Sichuan peppercorns
lightly crushed using a pestle and mortar
2 tsp cumin seeds
2 tsp garlic granules
150g dried egg noodles

For the sauce

75g tahini
2 garlic cloves
grated
10g ginger
peeled and grated
1 ½ tsp sesame oil
1 tbsp crispy chilli oil
1 tbsp light soy sauce
½ tsp maple syrup

To serve

spring onions
sliced
red chilli
sliced
coriander leaves
2 soft-boiled eggs
halved (optional)

Method

step 1
Heat the oven to 210C/190C fan/gas 6½. Put the swede in a large roasting tin, drizzle over the oil and season with the spices and some salt and pepper. Toss to coat, then roast for 40 mins, or until a fork easily pierces the swede.
step 2
Meanwhile make the sauce by mixing all the ingredients together in a large bowl. When the swede has about 10 mins left, bring a pan of water to the boil and cook the noodles following pack instructions. Drain, reserving the cooking water.
step 3
Toss the noodles through the sauce, using roughly 70-80ml of the reserved cooking water to loosen, if needed.
step 4
Divide the noodles between two bowls, then top with the swede, spring onions, chilli, coriander and soft-boiled egg, if you like.