Serves: 2
Time to prepare: 10 mins
Time to cook: 10 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
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
Instructions
Prepare all the ingredients. Boil a kettle.
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.
Steam or microwave the fresh soya beans or tempeh if using.
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.
Add the soya sauce/aminos and mixed seeds.
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.
