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I love noodles, just putting it out there. But who doesn’t?! There’s just  something about them, so satisfying, comforting & special all at the same time.

Especially this dish with the Thai basil & kaffir lime leaves, these little additions make the dish pop, taking it up a level and turning this into a flavour sensation.

When you think noodles you don’t necessarily think healthy, but it needn’t be that way. I’m using brown rice noodles here, so whole foods, complex carbs for slow releasing energy, high in nutrients & fibre. While this dish has a serious tropical feel and flavour. I’ve used all seasonal greens and veg from my Growing Communities bag, so fresh & still full of nutrients. I’d recommend choosing organic produce if you can, you can taste the difference no doubt. Much more flavour, while retaining more nutrients the fresher and closer to home you’re shopping.

So here we have, rainbow chard, spinach and shaved fennel. Which, by the way, maybe an unexpected vegetable to use in a bowl of noodles but it works! I had a lot of lettuce in the fridge I had left from a job. Nice crunchy, fresh, and looks pretty to serve on a bed of leaves. They can also double up as fun way to eat; wrap some noodles in a leaf and transport.

You can buy fresh Thai basil and kaffir limes leaves a lot more easily here now in the UK, even locally grown. Wild Organics in London has very nice Thai basil and kaffir lime leaves you can pick up in supermarkets. Mix up your greens and veg for what ever you have in the fridge.

Tempeh is made by fermenting soy beans. It’s a lot easier to digest than soy products like tofu. It’s high in nutrients and a good way to get in more fermented foods in to your diet, which is great for your gut. Plus! It is really tasty, a more interesting flavour and texture than tofu. I often just fry it up quickly like this, with tamari & a pinch of turmeric.

So this dish, you can absolutely serve this to guests, wowing your diners, little do they know how healthy it is. ;)

I have some exciting news too..

I’m starting a market stall!  You may remember my salad bar pop up a couple of years ago. Well since then I’ve been procrastinating.. just a little...  but have finally decided to revive that salad bar and bring it back bigger & better! We’ll be starting as Palm Greens in June in Hoxton. More details to follow.

I also have a few great events coming up.

11th & 17th June

I’ll be at Dead Dolls House for the launch of their all vegan cocktail menu. We’ll be putting on a plant fuelled supper club. Using fresh seasonal (summer!) ingredients with tropical flavours.

£25 :  4 courses & a welcome cocktail.


6th July

We’re back with Shaun of Boring Kitchen/Curry Nights & chef at the delicious Som Saa. We’ll be at Benk & Bo again, one of our favourite supper club hang outs.

£35 : 4 courses BYOB.


12th July

Then! I’m very happy to be teaming up with nutritionist Jodie Abrahams. I’ve been to a few of her talks and loved her relaxed and easy going approach to sharing her knowledge.

Jodie (mBANT) will be talking about the benefits of a plant-based diet, for digestion, brain health & hormone balance. As well as this, she'll be outlining some key principles to make sure you're getting the full spectrum of nutrients you need.

£45 3 courses, talk on nutrition : BYOB Spring Green Noodles


4 tbsp. tamari
3 tbsp. sesame oil (I used cold pressed untoasted)
3 tsp. maple syrup
3 tsp. brown rice vinegar
zest and juice of 1.5 lime
3 clove garlic, grated
1 heaped tbsp. grated fresh ginger
1 red chili, finely chopped

3 tablespoon toasted sesame seeds

125g noodles


2-3 tbsp. coconut oil

125g rainbow chard, washed & roughly chopped

125g spinach, washed & roughly chopped

100g tempeh

2 tbsp. tamari or soy sauce


2 kaffir lime leaves, stem removed & finely sliced

10g thai basil, picked

20g coriander, roughly chopped

2 spring onions, sliced

½ small fennel finely sliced, - mandolin will help you get this nice & fine

fresh lettuce – garnish

1 birds eye, finely sliced – optional

Cook the noodles according to packet instructions. When ready rinse with cold water to stop them cooking further, mix through a tablespoon of sesame oil, to stop them sticking.

Prepare all your ingredients, wash and chop/ slice your vegetables and herbs. Make your dressing, grate (or mince) the ginger & garlic into a small bowl and mix in the rest of the ingredients, set aside.

Heat a large pan on medium high heat, add a tablespoon of coconut oil. Add the spinach, cook until just wilted, transfer to a colander to drain off excess liquid. Add chard and do the same, transfer all the greens to the bowl with your noodles, add the dressing, mix thoroughly. In your pan, add another tablespoon of coconut oil, add the chopped tempeh with the tamari & turmeric. Cook for a couple of minutes, then turn so both sides are nicely browned.

Mix your herbs and chili through your noodles, along with the finely sliced fennel. Taste for seasoning.

Serve on top of your torn lettuce leaves, with the finely sliced birds eye & a sprinkle of sesame seeds to finish.
