Quick Vege-Packed Noodles with Ginger and Chilli
Photography Kelly Gibney.
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 is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
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