End Of The Week Veggie Noodles With Ginger Tamari Recipes

END-OF-THE-WEEK VEGGIE NOODLES WITH GINGER & TAMARI

End-of-the-week veggie noodles with ginger & tamari image

Make Friday night easy with this speedy, super-healthy supper, packed with three of your five-a-day and containing nutrient-rich wholewheat noodles to help keep blood sugar levels stable

Provided by Good Food team

Time 20m

Number Of Ingredients 11

Ingredients

1 nest wholewheat noodles (about 75g)
1 tbsp rapeseed oil
1 onion , halved and sliced
1 tbsp shredded ginger
2 garlic cloves , chopped
about 115g button mushrooms , quartered
about 65g Tenderstem broccoli , chopped
50g mixed nuts , roughly chopped
2 carrots , cut into noodles with a spiralizer or julienne peeler
1 tbsp tamari
⅓ small pack coriander , roughly chopped

Steps:

Pour boiling water over the noodles, leave them to soak for 5 mins, then drain.
Meanwhile, heat the oil in a wok and stir-fry the onion, ginger, garlic and mushrooms for 3-4 mins until starting to colour. Add the broccoli and nuts, and cook for a few mins more. Toss in the carrots and tamari, stir-fry until they just start to soften, then add the noodles and coriander.

Nutrition Facts : Calories 430 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.5 milligram of sodium

SPICY NOODLES WITH GINGER AND FRESH VEGETABLES

Spicy Noodles with Ginger and Fresh Vegetables image

Categories Garlic Ginger Nut Pasta Vegetable Sauté Vegetarian Dinner Curry Carrot Zucchini Winter Noodle Bon Appétit

Yield Serves 4

Number Of Ingredients 14

Ingredients

2 carrots, peeled
1 large zucchini
3 green onions
1 tablespoon vegetable oil
4 tablespoons matchstick-size strips fresh ginger
3 teaspoons chopped garlic
1 teaspoon oriental sesame oil
1 1/4 cups water
1 cup canned unsweetened coconut milk
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons Thai red curry paste
somen
1/2 cup finely chopped toasted peanuts
1/2 cup finely chopped fresh mint leaves

Steps:

Cut carrots, zucchini and green onions into matchstick-size strips.
Heat vegetable oil in large skillet over high heat. Add 2 tablespoons ginger and 1 1/2 teaspoons garlic; sauté until fragrant, 30 seconds. Add carrots, zucchini, half of green onions and sesame oil; sauté 2 minutes. Add remaining ginger and garlic; sauté until vegetables are crisp-tender, about 1 minute longer. Using slotted spoon, transfer vegetables to bowl.
Reduce heat to medium. Add 1 1/4 cups water, coconut milk, soy sauce and curry paste to same skillet. Stir until smooth. Simmer until sauce is reduced to 1 1/4 cups, about 6 minutes. Add sautéed vegetables and remaining onions.
Meanwhile, cook somen in large pot of boiling salted water until just tender, about 2 minutes. Drain. Transfer to large bowl. Add vegetable mixture. Toss to coat. Sprinkle nuts and mint over.

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