Organic Food Delivery

 

Spring Green, Carrot and Ginger Rice Noodles

Serves 4

Place the rice noodles in a heatproof bowl and fully cover with boiling water. Leave them to stand until the noodles are cooked (the time will vary depending on the size of the noodles.) Drain the noodles in a colander and pour on cold water until they are cool.

In a wok or frying pan heat the oil and then add the garlic, ginger and spring onions. Cook for a few minutes on a high heat and then add the spring greens, carrot ribbons and sesame seeds. Toss in the wok for a couple of minutes and then add the lime and chilli. Taste and add a little soy sauce (or tamari if you are gluten free) and more lime if you like. Add the noodles to the wok and toss them until they are well mixed.

Serve with chopped coriander and a few slices of chilli.

You can eat this hot or cold, if you want to make a more substantial meal you can stir fry some cashew nuts or marinated tofu when you stir fry the spring onions.

Ingredients

  • 300g of Spring Greens, finely sliced
  • 1 large Carrot-sliced into ribbons
  • 4 spring onions
  • A thumb sized piece of ginger, peeled and finely chopped
  • 1 clove of garlic, sliced
  • 1 tbsp sesame seeds
  • A splash of sesame oil
  • The juice of half a lime
  • ½ tsp chilli flakes
  • 1 tsp soy sauce or tamari

To serve:

  • Chopped coriander and sliced chilli
  • 200g dried rice noodles-either thin or thick
organic dinner illustration

Do we deliver to you?

We deliver to Bristol, Bath, Chew Valley, Weston-Super-Mare, Frome and plenty of places in-between!

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