Sesame Ginger Lime Noodles
Sesame Ginger Lime Noodles with apple cider vinegar (ACV) is a gut-friendly recipe using Live Original ACV.
Serves
4 people
Prep time
25 minutes
Cook time
10 minutes

Ingedients
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4 bundles soba noodles (or noodles of choice)
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½ head cabbage, pak choi, or kale, sliced
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1 head broccoli, asparagus, or green beans
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4 handfuls frozen peas, broad beans, or edamame
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2 handfuls fresh herbs (coriander, mint, basil)
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4 spring onions or a handful of chopped chives
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½ cucumber, fennel, or celery (something crunchy), sliced
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Handful sesame seeds
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2 handfuls pumpkin seeds, toasted cashews, or nuts/seeds of choice
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Ginger Lime Dressing
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1–2 inches fresh ginger, grated
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5 tbsp extra virgin olive oil
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4 tbsp Willy’s Apple Cider Vinegar
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1 garlic clove, finely chopped
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Pinch chilli flakes or fresh chilli
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2–3 tbsp tamari
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2 tsp raw honey or maple syrup
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2 tsp toasted sesame oil or 2 tsp miso
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Sea salt & black pepper
Method
Make the dressing: whisk together all ingredients or blitz in a blender. Adjust seasoning to taste.
Cook soba noodles in a large pan of boiling water until tender (5–6 mins). Drain, rinse with cold water, and toss with a little oil.
Toast sesame seeds and nuts/seeds in a dry pan until golden, set aside.
Steam or stir-fry broccoli/greens for 3 mins. Add peas or beans and cook 2 mins until just tender and bright green.
On a serving platter, toss noodles with veg, most of the dressing, and fresh herbs.
Scatter with toasted seeds and serve with extra dressing on the side.