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
Shop for ingredients
You may also enjoy
Vegan Laksa Noodle Soup Recipe with Tofu Puffs
"A delicious Malaysian style coconut curry soup that is full of fragrant flavours. Add in whatever veggies you like to...
Soba Noodle and Avocado Salad with Adobo Verde Recipe
A fresh, delicious, wholesome noodle salad from Gourmet Glow.