Christmas Rainbow Noodles

Christmas Rainbow Noodles

A healthy and delicious noodle dish that will feed the whole family.

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Ingredients

• 250g/9oz wholewheat egg noodles
• 1 tbsp vegetable oil
• 1 red pepper, seeds removed and finely sliced
• 1 small bunch spring onions, finely sliced
• 2 garlic cloves, finely chopped
• 2 large carrots, peeled into ribbons with vegetable peeler
• 1 medium courgette, peeled into ribbons with a vegetable peeler, then shredded
• 3 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 1 lime, juice only
• 150 ml/5 fl oz vegetable stock
• 25 g/1 oz roasted unsalted peanuts, lightly crushed
• 2 tbsp roughly chopped fresh coriander
• 1 red chilli, roughly chopped
  

• Method

  1. Bring a large saucepan of water to the boil and cook the noodles according to packet instructions. Drain and set aside.
  2. Heat the oil in a wok over a high heat and stir-fry the pepper for 2 minutes, until just softened. Add the spring onion and garlic and stir-fry for another minute. Add the carrot and courgette and stir-fry for 1 minute.
  3. Put the soy, sweet chilli sauce, lime juice and stock into a jam jar, screw the lid on and shake until combined.
  4. Pour the dressing into the wok and bring to the boil, simmer for 1 minute until the vegetables have softened.
  5. Stir in the drained noodles and heat through. Top with the crushed peanuts, chopped coriander and chilli. Serve.
     

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Christmas Asian Spaghetti

Christmas Asian Spaghetti with Mushrooms, Snow Peas, Garlic

We LOVE this simple 7-ingredient meal that's easy to make! It's a great dish to adapt and add other veggies if you wish - asparagus, bell pepper, and bean sprouts are fantastic, and tofu or temped would be a great protein boost. The light flavor of this dish comes from the garlic and Tamara - two of my favorites! It tastes great both warm and cold, so leftovers are a perfect work lunch with no need to reheat.

Vegan, gluten-free (with gf pasta and tamari)

Ingredients
8 oz. angel hair pasta (or spaghetti, etc)
8 oz. mushrooms
1 1/2 cups snow peas
2 medium carrots
6 green onions
3 cloves garlic
1/4 cup tamari/soy sauce (less/more to taste)
Optional: sesame oil, 1/4 tsp. cayenne pepper, sesame seeds for topping

Directions
Cook pasta according to package directions and drain.
Meanwhile, slice mushrooms, cut green onions in 1/2" pieces, and cut carrots into matchsticks/julienned. Mince garlic.
In a large skillet over med-high heat, saute mushrooms for 2-3 minutes. (Can use sesame oil for more flavor if desired.)
Add snow peas, carrots, green onion and cook for 5-7 minutes or until crisp-tender.
Add garlic, stir, and heat for 1 minute.
Add pasta and tamari/soy sauce. Toss well to combine and heat for a few minutes until heated through. Serve warm or chilled.

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