World Vegetarian Day Special: 4 Ingredient Vegetarian Noodles

1 October 2015

October 1st is World Vegetarian Day, marking the start of Vegetarian Awareness Month.  This is a great time to celebrate and explore vegetarian cuisine, so here's a delicious idea from our head chef: 4 Ingredient Vegetarian Noodles.

This fool-proof suggestion is not a strict recipe exactly, more a blueprint for a fast and tasty meal that can work with any seasonal veges and please a wide range of tastes.  It's a great one to remember for when you want something easy and reliable that will work with whatever you have in the fridge.

Ingredients:

vegetarian noodles 2
For this variation we used roasted pumpkin, sauteed capsicums, eggplant, and onions, with the Lime and Lemongrass cooking paste


Method:

  • Chop and 3/4-cook the vegetables. You can roast, sautee, or steam them, whatever is your preferred method. The partial cooking allows you to prepare the meal quickly, while leaving time for the veges to soak up the sauces in the simmering stage
  • Heat the oil and cooking paste in a large pan for 2 minutes, stirring 
  • Add the coconut milk and bring to a gentle simmer
  • Stir the vegetables in and simmer for 10 minutes
  • Meanwhile, cook the noodles as directed on pack
  • Turn the veges off after 10 minutes and add in the drained noodles. Stir to mix them in and serve.

Serves 4.

 

vegetarian noodles 1
Only three core ingredients plus whatever veges you fancy and you're away!

 

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