Quick Vege-Packed Noodles with Ginger and Chilli

. June, 2016
Photography by Kelly Gibney.
    Quick Vege-Packed Noodles with Ginger and Chilli

    Fast, delicious and perfect for midweek meals. Combining the rice noodles I always have on hand with whatever vegetables are in the crisper makes for a really healthy dinner in 20 minutes.

    Serves: 4

    INGREDIENTS

    150 grams dried thick rice noodles (pad thai noodles)
    3 tablespoons ghee or coconut oil for sautéing 
    ½ onion, finely diced
    2 large garlic cloves, finely diced
    1 tablespoon finely grated ginger root
    1 red chilli, de-seeded and finely sliced
    2 carrots, peeled and cut into matchsticks using a knife or mandoline
    ½ cup frozen peas
    1 large or 2 small heads broccoli
    2 teaspoons fish sauce (omit if vegetarian)
    2 zucchini, peeled and cut into matchsticks using a knife or mandoline 
    2 tablespoons tamari
    1 teaspoon toasted sesame oil
    handful fresh coriander, chopped roughly
    To serve: dried chilli flakes (if desired), raw or roasted cashew nuts

    METHOD

    Cook noodles in a large pot of boiling water according to packet instructions. Drain and rinse in cold water. Set aside until needed.

    Heat oil in a large sauté pan over a medium heat. Add the onion, garlic, ginger and chilli. Cook gently for 5 minutes until the onion is translucent. Raise the heat slightly and add the carrot, peas, broccoli and fish sauce. Cook for another five minutes until the broccoli is just cooked.

    Mix through the zucchini and noodles. Sauté for 2 minutes until hot. Add the tamari, sesame oil and coriander. 

    Taste and add additional salt or tamari if needed. Serve immediately topped with dried chilli flakes and cashew nuts.

    Kelly Gibney

    Kelly Gibney

    Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    HOLIDAY
    Check out our
    latest issue:

    HOLIDAY

    dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

    This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.