Ingredients

  • 250g/9oz wholemeal noodles
  • 225g/8oz carrots, grated
  • Small bunch chopped parsley
  • 0.5–1 cm/¼ to ½ inch cube fresh ginger, grated
  • ½ tsp oil or 1 squirt of oil spray
  • 1½ cloves garlic, peeled and chopped
  • Shoyu, tamari or aminos to taste (soya sauce)
  • Mixed seeds: ¼ cup, any combination: sunflower/pumpkin/sesame
  • Fresh or dried chilli – if using fresh, de-seed and chop finely

Options – add as many of these as you like!

  • A squeeze of lime or lemon
  • Chopped coriander instead of parsley
  • Cashew nuts instead of seeds
  • Tofu pieces – marinated, smoked or any firm tofu of your choice
  • Tempeh pieces, lightly steamed
  • Fresh soya (edamame) beans, lightly steamed

      Method

      1. Prepare all the ingredients. Boil a kettle.
      2. Put the noodles and boiled water in a pan and cook according to the packet instructions. Turn off the heat a few minutes before the end and keep warm.
      3. Steam or microwave the fresh soya beans or tempeh if using.
      4. Fry the garlic and ginger very gently in a frying pan or wok – use a squirt of oil spray or a little oil. You are just warming them through rather than cooking fully.
      5. Add the soya sauce/aminos and mixed seeds.
      6. Drain the noodles and place in a large bowl. Mix in all the ingredients – including any options – and toss thoroughly. Season with salt and black pepper to taste. Serve immediately.

      For more great ‘Lighter Meals’, click here.

      Recipe details

      Serves: 2

      Prep time: 0 hr

      10 mins

      Cook time: 0 hr

      10 mins

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