Fat conscious Archives

Seafood recipes

Smoky trout on charred toast with exotic tomato salad

35 minutes

Seafood recipes

Poached prawns

5 minutes

Sriracha vegetable pickle with wholewheat noodles

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

1 cup white spirit vinegar
100 g sugar
3 T sriracha sauce
1 t celery seeds
1 rainbow Swiss chard bunch, roughly chopped
150 g rainbow radishes, roughly chopped
340 g Woolworths Asian medium wholewheat noodles

Method

1. Place the vinegar, sugar and sriracha sauce in a saucepan over a medium heat and simmer until the sugar has dissolved.

2. Place the celery seeds and vegetables in a jar and cover with the pickling liquid. Allow to cool to room temperature, then chill until ready to use.

3. Cook the noodles in boiling, salted water until al dente. Drain and refresh in cold water.

4. Pour the pickled vegetables and liquid over the noodles and toss before serving.

Chef’s note: The pickled vegetables can be made in advance and stored in the fridge.

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Smoky trout on charred toast with exotic tomato salad

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The ultimate tripledecker gammon sandwich

Tuna bites with soya-and-sesame dressing

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Poached prawns

Sriracha vegetable pickle with wholewheat noodles

Sriracha vegetable pickle with wholewheat noodles

Ingredients

Method