When you crave a bit of colour as well as a good dose of vegetables but don’t want to get too full with heavy Winter food, this is a great recipe. Perfect for a midweek meal as it’s ready in around 20 minutes, you can really keep the goodness of the veg intact by not cooking anything for too long here. With the zing of ginger, lemon or lime, garlic and chilli, this doesn’t disappoint on flavour and is an easy dish to substitute other veg into – whatever you have in the fridge! Serves 3
1 tblsp oil
1 small onion, finely chopped
2 cloves garlic
juice of a lemon or lime
1 thumb of ginger, grated
1/2 tsp chilli flakes or 1 fresh small chilli with the seeds removed, chopped
2 carrots, thinly sliced
1 red pepper, thinly sliced
small bunch of kale, leaves roughly chopped
400 g tin of chickpeas, drained
5 cherry tomatoes, roughly chopped
2-3 tablespoons tamari sauce
200 g noodles of your choice
salt and pepper
a sprinkling of sesame seeds and fresh coriander to serve
1. Make sure all the veg is prepared before you start cooking as this dish is fast to cook! Heat the oil in a heavy based wide frying pan and cook the onion, ginger, chilli and garlic for a few minutes until the onion is softening.
2. Add the remaining veg and stir to cook. After around 5 minutes add the tamari sauce and chickpeas and continue to stir. Season to taste.
3. Meanwhile cook the noodles. Once cooked, add to the veg and stir to combine. Season to taste as required.
4. Serve in bowls and sprinkle with sesame and coriander.
