Soy-roasted vegetables with noodles recipe
This easy-to-prepare noodle dish is low on effort but delivers maximum flavour. It's the perfect midweek meal that's quick to make but totally delicious.
Recipe from The Doctor’s Kitchen by Dr Rupy Aujla (Harper Thorsons, £14.99, out now).
Ingredients
- 5 cm (2 inch) piece of root ginger, peeled and finely grated
- 1 garlic clove, finely grated
- 30 ml sesame oil
- 2 drops of fish sauce (optional)
- 5 cm (2 inch) piece of root ginger, peeled and finely grated
- 1 garlic clove, finely grated
- 1.1 fl oz sesame oil
- 2 drops of fish sauce (optional)
- 5 cm (2 inch) piece of root ginger, peeled and finely grated
- 1 garlic clove, finely grated
- 0.1 cup sesame oil
- 2 drops of fish sauce (optional)
- 1 red chilli, sliced to serve
- 25 g sugar snap peas, thinly sliced
- 25 g spinach, finely chopped
- 10 g unsalted peanuts
- 0.5 tsp turmeric
- 2 tbsp soy sauce
- 0.5 tsp chilli powder
- 150 g broccoli, separated into 3cm (1 inch) florets, and stem trimmed and diced
- 150 g cauliflower, separated into 3cm (1 inch) florets (keep the leaves)
- 1 red onion
- 80 g buckwheat soba or brown noodles
- 3 tbsp coconut oil, melted
- 1 lime, cut into wedges to serve
- 1 red chilli, sliced to serve
- 0.9 oz sugar snap peas, thinly sliced
- 0.9 oz spinach, finely chopped
- 0.4 oz unsalted peanuts
- 0.5 tsp turmeric
- 2 tbsp soy sauce
- 0.5 tsp chilli powder
- 5.3 oz broccoli, separated into 3cm (1 inch) florets, and stem trimmed and diced
- 5.3 oz cauliflower, separated into 3cm (1 inch) florets (keep the leaves)
- 1 red onion
- 2.8 oz buckwheat soba or brown noodles
- 3 tbsp coconut oil, melted
- 1 lime, cut into wedges to serve
- 1 red chilli, sliced to serve
- 0.9 oz sugar snap peas, thinly sliced
- 0.9 oz spinach, finely chopped
- 0.4 oz unsalted peanuts
- 0.5 tsp turmeric
- 2 tbsp soy sauce
- 0.5 tsp chilli powder
- 5.3 oz broccoli, separated into 3cm (1 inch) florets, and stem trimmed and diced
- 5.3 oz cauliflower, separated into 3cm (1 inch) florets (keep the leaves)
- 1 red onion
- 2.8 oz buckwheat soba or brown noodles
- 3 tbsp coconut oil, melted
- 1 lime, cut into wedges to serve
Details
- Cuisine: Southeast Asian
- Recipe Type: Noodles
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 2
Step-by-step
- Preheat the oven to 200°C/390°F/gas mark 6.
- Mix the melted coconut oil, turmeric, soy sauce and chilli powder together in a bowl.
- Put the broccoli, cauliflower and onion in a separate large bowl, add the coconut oil mixture and smother the vegetables in it.
- Tip the vegetables into a roasting tray and bake for 25 minutes, until golden.
- Meanwhile, mix the dressing ingredients together in a large bowl and cook the noodles in a pan of boiling salted water for 6 minutes (or according to the packet instructions). Drain the noodles, then transfer them to a large serving bowl.
- Add the sugar snap peas and spinach and half the dressing and toss to combine.
- When the vegetables are cooked, remove them from the oven and tip them straight into the bowl with the remainder of the dressing, while they’re still hot.
- Serve the noodles with the roasted and dressed vegetables on top, scattered with the peanuts, with lime wedges and sliced red chilli on the side.
This recipe from The Doctor’s Kitchen by Dr Rupy Aujla (Harper Thorsons, £14.99, out now).
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