RECIPE: Udon Noodle Veg Pad Thai

Hi there!

Today I bring you a recipe that I put together tonight and it’s already made my list of Most-Favourite-Meals-I’ve-Cooked-Ever.

If you’re a fan of mild spice, zingy lime and noooodles (I’m a huge noodle-enthusiast), then this is the recipe for you.

The Udon Noodle Veg Pad Thai has everything it says in the title.

Udon noodles are the really thick, slippery-type noodles and they work so well with this I don’t think I could go back to skinny noodles ever again, the veggie’s are fast cooking and the recipe so simple yet so tasty it’s kind of embarrasing to say I ‘cooked’ it, when really I just threw this in a Wok and then ate it.

So without much further ado;The Recipe

Ingredients

(Serves 1)

1 packet of Udon noodles. I used Amoy straight to wok, which are divided into two handy separately packed portions)

1/2 brocolli head (I used 5 or 6 little ‘trees’)

1/4 punnet of closed cup (or button) mushrooms – chopped if you like ’em chopped.

2 spring onions, diced (including the greens)

handful of mange tout – cut in half if you like!

3 or 4 leaves of a pak choi – diced

1/2 red chilli (I went ‘mild’, which is 2 chilli signs on the packet!)

1 lime

1 vegetable stock cube

dark soy sauce

salt and pepper to taste

The Method:

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Pop a little boiled water in your wok and cook the broccoli until it’s bright green and a little softened, add half a stock cube and stir around until the water is all gone and the stock full absorbed.

Once the water is gone add a little oil to the pan (I used low fat fry light) and add your mushrooms, mange tout, pak choi and spring onion. Stir fry until all the vegetables have also softened. Add a little more oil if they are sticking to the pan!

Next, add the chopped chilli and squeeze the juice of the lime into the pan. You should get a good bit of liquid out of the lime which is the start of the sauce.

Next add a little more boiled water – I’d say just a couple of tablespoons, it’s just enough to get some liquid boiling in the pan so you can add the rest of the stock cube – you want the stock to be fully absorbed but you don’t want the liquid to cook away, so this is the time to lower your heat – you’re almost done.

Add your noodles – they don’t need to be pre-cooked if you get the ones I used – and stir, adding plenty of dark soy sauce (or light if you prefer) and add a little salt and pepper to season.

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Serve with half a lime and a little raw spring onion if you have any left over. Enjoy!

It really is just a glorified stir fry, but the lime and chilli go a long way to make this a little something more. I love sour flavours so this was a real treat for me.

If you’re feeling up to it, get some peanuts and chop/ blend them to sprinkle on top. Sadly I couldn’t find any in my local supermarket (!!) so I had to go without 😦

Sometimes a quick stir-fry with plenty of zing is all you need!

BON APPÉTIT!

Sam

RECIPE: Soba Noodle & Edamame salad with grilled Halloumi

If you’re into green eating, you’ll love this one. As you’ll be able to see from my picture, the majority of this salad is green, green, green, but don’t be put off by that – you could add any vegetable you want to this and it would look and taste delicious!

 

This recipe is low fat, super healthy and contains a vegetable I’ve been wanting to use for a while now – edameme. 

For this recipe I bought a pack of lightly salted beans, which I had to de-shell myself (it doesn’t take long, and it’s quite therapeutic!), but I’m pretty sure you can buy them pre-shelled. 

Ingredients (serves 2):

140g soba noodles

1 pack of edamame beans – you can use a handful up to the whole pack, totally depends on how much you love them!

4 spring onions, finely diced

broccoli – again, however much you want. I used 5 stalks and it was enough.

half a cucumber, peeled, deseeded and thinly sliced.

1 avocado, sliced

2 medium tomatoes, sliced

1 pack of halloumi – if you can stop at half a packet, do, but I actually can’t resist so for 2 people I’d use the whole thing!

Soy sauce

 

Method:

Start by slicing and dicing all your vegetables (and deshelling your edamame if you need to).Image

Boil the noodles for 7 minutes with the broccoli. Once done rinse well under cold water to stop the cooking. You want the noodles cool and the broccoli still firm.

Mix all the ingredients together in a bowl and stir in some soy sauce to you liking – not too much, as this should be a salad, not a soup!

 Grill your halloumi for around 3 minutes on each side. Depending on how you like it is key. I both don’t mind it just-warmed, and can’t wait for it to grill properly so I only end up doing it for a few minutes!

Share the salad out onto plates, slice the halloumi and divide – you can do cubes or long strips, it doesn’t matter so much 😉 

Serve! Image

It doesn’t take too long, it’s so quick to put together on plates and it’s so healthy you’ll feel like you cheated the world somehow – my only warning is once you taste the halloumi and edamame beans you’ll never go back – one of the best combo’s ever!

Let me know what you think – if you have any halloumi or edamame recipes let me know, I’m always looking for good recipes to try with them!

BON APPÉTIT!

Sam