1 medium head of broccoli, cut into florets with stems
32 green bean, tops removed
1 long green chilli, sliced
Large handful of fresh coriander leaves, roughly chopped
3 tbsp sliced spring onions
3 tablespoons sesame seeds, toasted
Combine oil, vinegar, tahini, tamari, honey and garlic and whisk to combine. If dressing begins to split add a little extra vinegar and whisk til smooth and creamy. Taste the dressing and add extra honey, tamari or vinegar to get a perfect sweet/salty/sour balance. Add sesame oil and whisk again to combine.
Bring large a pot of water to the boil, add the noodles and cook for 3-5 minutes until tender but not mushy. Drain and rinse in plenty of cold water to stop the cooking process. Set aside. Bring another pot of water to the boil and add the beans and broccoli. Cook for 2 minutes, drain and place beans and broccoli in a bowl of ice water for a few minutes to crisp. Drain.
Combine noodles, beans, broccoli, chilli, coriander, spring onions and sesame seeds in a large salad bowl. Pour over dressing and toss through.
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