Save yourself some money and calories and make a super green and comforting noodle dish yourself. Chinese takeaway might feel like a good idea at the time, but it always makes me feel sluggish afterwards, whereas these Spring Green Noodles make me feel full of energy. An added bonus is they are ready in under 10 minutes too!
If you saw our Spring Green Gnocchi recipe, you will know that we are in full spring green vegetable mode at the moment. Green is back people! It’s on the trees, it’s on the ground and it is bursting from all of our meals and we are definitely not complaining about that. It felt like a loooong winter, full of beige comfort food. But comfort food can be super green too, like these Spring Green Noodles.
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This is another recipe created from a pre-holiday fridge raid. Maybe my next book should dedicated to fridge raid recipes! A little too niche maybe? I just hate waste and even if the vegetables are looking a little bit limp, I don’t want to throw them away. Cooking them up with lots of herbs and spices and a little bit of soy sauce will always bring them to life and save you basically throwing money in the bin.
The focus of this dish is green vegetables, but you can really add anything that needs using up. You never need to follow a recipe exactly (unless it’s baking – that’s more of a science and probably why I don’t bake very much because I just like to throw everything together), so use anything that would otherwise go to waste.
If you love noodle dishes, why don’t you try this delicious Vegan Lo Mein dish from April Golightly. It uses courgette noodles too, so it’s a nice low carb option when you are craving a Chinese takeaway.
What really makes these Spring Green Noodles special is the really easy sauce that goes with it. Made using ingredients you probably already have in the cupboard/fridge/vegetable rack, you will never buy bottles of stir-fry sauce again. Some zesty lime juice, good quality soy sauce, fresh garlic and ginger and a little bit of chilli make this a lively little noodle dish for a quick weeknight meal.
Does it freeze well? YES! I made extra of this to put in the freezer, as we had a lot of vegetables to use up before we went away (forever buying too much) and not only does it freeze well, but you don’t even need to reheat it before eating. This makes an excellent cold noodle salad and definitely something you could take to work. Take that boring sandwiches!
How to make Spring Green Noodles
Spring Green Noodles
- 100 g Dried wholewheat noodles
- 1 tbsp Olive oil
- 3 Shallots, diced
- 1 Carrot, peeled and cut in to sticks
- 1 handful Frozen peas
- 10 Floretts of tenderstem broccoli
- 0.5 Small cabbage, shredded
- 3 Garlic cloves, crushed
- 1 Thumb sized piece of ginger, grated
- 4 tbsp Light soy sauce
- 1 tbsp Sesame oil
- 1 Lime (juice only)
- 0.5 tsp Red chilli flakes
- 1 handful Fresh coriander (cilantro), chopped to serve
- Add the noodles to a pan of boiling water and simmer for 5 minutes.
- Put the olive oil in a frying pan and add the shallots, carrot, frozen peas, broccoli and cabbage and gently cook for 2-3 minutes.
- In a bowl, mix together the garlic, ginger, soy sauce, sesame oil, lime juice and chilli flakes. Add to the pan of vegetables and mix well. Drain the noodles and add them to the pan too and cook for a further 2 minutes.
- Serve with a sprinkle of coriander on top.