Soba Noodles with Brussels Sprouts & Ginger Honey Sauce

SERVES 2


INGREDIENTS:
½ lb Brussels Sprouts
1 medium shallot
1 tablespoons olive oil
4 oz soba noodles
FOR THE SAUCE:
1 inch chunk ginger, peeled
1 teaspoons sesame oil
1-2 tablespoon rice wine vinegar
1-2 tablespoon honey
pinch of salt
sesame seeds


METHOD:
1. Add the Brussels sprouts to a food processor with a slicing attachment. Add the shallot and continue to slice. Heat the olive oil in a pan over a medium heat, add the shallot and sprouts and cook until tender.

2. Add the ginger to a food processor and pulse until the ginger is finely chopped. Add the oil, one tablespoon of vinegar, one tablespoon of honey and salt, pulsing until combined. Add more vinegar or honey to taste. Add the Brussels sprouts and cook for 1-2 minutes.

3. Cook the soba noodles according to packet instructions. Drain and add the Brussels sprouts. Serve with sesame seeds.

Recipe from Naturally Ella

Ginger Egg Drop Courgette Noodles

SERVES 1

INGREDIENTS:

1/2 large courgette, sliced very thinly into noodles
2 tsp oil
1 tbsp ginger, minced
3 tbsp dried seaweed
1/2 cup spring onions, finely chopped
2 tsp sherry vinegar
1 tbsp soy sauce
2 cups vegetable stock
1/2 cup water
1 egg, beaten
black pepper, to taste

METHOD:

1. Heat the oil over a medium heat then add the ginger and cook for a minute.
2. Add the vinegar, soy sauce, vegetable stock and water and bring to a boil.
3. Add the seaweed followed by the egg, while stirring the broth.
4. Add the courgette noodles and spring onions and season with pepper, cook for about 2 minutes and serve.

Recipe from Inspiralized

Courgette Coconut Noodles

SERVES 2

INGREDIENTS:

1 tbsp coconut oil

2-3 spring onions, finely chopped

1 tsp fresh ginger, grated

1 cup coconut milk

4 inch piece of lemongrass

1 tsp fish sauce/tamari

juice of a lime

2 tomatoes, diced and deseeded

3 courgettes, sliced very thinly

small handful basil leaves

small handful coriander leaves

crushed peanuts

METHOD:

1. Heat the coconut oil in a pan over a low heat, add most of the spring onions, the ginger and the lemongrass. Add the coconut milk and fish sauce and simmer for about 20 minutes, then add the lime juice and a pinch of sugar or honey, to taste, and a little water if it thickens too much.
2. Add the tomatoes to the pan, along with the basil and stir until the leaves wilt.
3. Turn off the heat, remove the lemongrass and add the courgette noodles. Serve before the courgette cooks and top some coriander, peanuts and the remaining spring onion.

Tex Mex Chicken Quinoa Wraps

SERVES 4

INGREDIENTS:

4 tortillas
450g chicken breast
2 tbsp olive oil
1 tbsp taco seasoning (cumin, paprika, chilli powder, salt and pepper)
1 cup cooked quinoa
1 red pepper, thinly sliced
2 cups spinach
1 avocado, sliced
100g cheddar cheese, grated
4 tbsp fresh coriander, chopped
FOR THE SAUCE:
1/2 cup ketchup
1 tbsp taco seasoning
2 tsp brown sugar
1 tsp smoked paprika
1 tsp chipotle in adobo
3 tbsp fresh coriander, chopped
1/2 lime, juiced

METHOD:

1. Combine the chicken, olive oil and taco seasoning and toss together. Grill the chicken for 6-7 minutes on each side, or until cooked through. Set aside to rest for 5 minutes, then slice into strips and set aside.
2. To make the sauce, mix together all the ingredients in a small bowl.
3. To assemble the wraps, warm the tortillas, then add some spinach towards one end of each wrap, followed by the quinoa and a drizzle of the sauce. Layer over the chicken, red pepper and avocado. Sprinkle the cheese and coriander on top.
4. Roll up the wraps tightly and grill for two minutes on each side. Serve with the remaining sauce.

Recipe from Half Baked Harvest