£1.02 per serving
Curried noodles
You may have seen it reported that a wider variety of plant-based foods – ideally 30 per week – is the key to gut health. If that’s your goal, then this is the recipe for you. Packed with wholewheat, pulses, vegetables and spices, you’ll be in double numbers before you know it.
SERVES 2 PREP 15 mins
COOK 20 mins EASY V
150g dried wholemeal noodles
2 tsp rapeseed oil
1 red pepper, halved deseeded and thinly sliced
1 carrot, cut into matchsticks (about 90g)
1 tbsp finely chopped ginger
3 garlic cloves, finely chopped
1 chilli, deseeded and finely chopped (optional)
½ tsp cumin seeds
1-2 tsp curry powder
2 ½-3 tbsp crunchy peanut butter
1 tbsp tomato purée
150m vegetable stock, made with
½ tsp vegetable bouillon
100g frozen peas
½ lemon, juiced
1 Boil the noodles following pack instructions, then rinse well to ensure the strands are separate. Meanwhile, heat the oil in a wok or sauté pan over a high heat and stir-fry the pepper, carrot, ginger, garlic and chilli, if using, for 5 mins until softened. Stir in the cumin seeds and curry powder, and cook for 30 seconds or so until aromatic.
Mix the peanut butter and tomato purée with the vegetable stock until smooth. Add the drained noodles to the wok along with the frozen peas, then pour in the peanut and tomato mixture and toss everything together. If it seems a bit claggy, stir in a drop more water.
