This vegan noodle dish is full of flavour and green vegetables, filling, yet not too heavy in the evening to digest.
Noodles make a great packed lunch, why not make an extra portion for tomorrow's lunch?
Vegetarian Chilli Noodle Pots Recipe
Who doesn't love noodles? Not us this is a great recipe full of flavour.
Ingredients
| 1 | large courgette grated |
| 1 | courgette sliced |
| Small head of broccoli cut into small florets( blanched in hot water for 5 minutes) | |
| 4 | spring onions peeled and sliced |
| 1 | medium leek sliced thinly |
| 1 | grated zest lemon |
| ½ teaspoon | Steenbergs organic ginger powder |
| 2 tablespoons | sesame oil or rapeseed oil |
| ½ teaspoon | Steenbergs organic chilli(hot) |
| Fine noodles of your choice… follow the pack instructions for two person portion |
Method
- Once your vegetables are prepared as above your ready to put together
- Cook noodles and refresh in cold water, drain and set aside till ready to add to dish
- Add oil to pan and heat
- Add sliced courgettes, leek and broccoli first and cook for 5 minutes
- Add noodles, spring onions, grated courgettes, lemon zest, ginger and chilli
- Cook for another 2 minutes, stirring to evenly heat the noodles
- Serve immediately while hot and flavoursome
- If you like chilli why not add some freshly sliced chilli on top
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