noodles Archives

Asian recipes

Butter chicken noodles

35 minutes

Chilli recipes

Home-made chilli oil

5 minutes

Pork recipes

Glazed pork fillet steaks

15 minutes

Asian recipes

Sticky stir-fry noodles

20 minutes

Asian recipes

Thai peanut noodles

10 minutes

Anchovy recipes

Smashed tomato with anchovy noodles

15 minutes

Asian recipes

Curried instant noodles

10 minutes

Bacon recipes

Mac-and-cheese two-minute noodles

15 minutes

Soup recipes

Chicken noodle soup

30 minutes

Asian recipes

Udon-and-salmon bowl

15 minutes

Easy noodle salad with coconut dressing

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

3 baby beetroot, peeled
500 g a mix of broccoli, sugar snap peas and green beans
300 g egg noodles, cooked and drained
Fresh mint, to garnish

For the dressing, whisk:

1 x 400 ml coconut milk can
2 t dried chilli flakes
1 garlic clove, finely chopped
1 t fish sauce
1 x 5 cm fresh ginger piece, peeled and grated
1 T soya sauce
Sea salt and freshly ground black pepper, to taste
1 lime, juiced and zested

Method

To make the noodle salad, thinly shave the beetroot using a vegetable peeler.

Blanch the vegetables in boiling salted water for 3–5 minutes, then drain, slice in half lengthways and toss with the noodles and dressing.

Serve the noodles topped with the shaved beetroot and fresh mint.

Discover more Asian-inspired recipes here.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Ultimate cheat’s mac ’n cheese noodles

Butter chicken noodles

Home-made chilli oil

Glazed pork fillet steaks

Sticky stir-fry noodles

Thai peanut noodles

Smashed tomato with anchovy noodles

Curried instant noodles

Mac-and-cheese two-minute noodles

Chicken noodle soup

Udon-and-salmon bowl

Easy noodle salad with coconut dressing

Easy noodle salad with coconut dressing

Ingredients

Method