Kale soup
Rustle up a bowl of filling kale soup with pasta. Leafy green veg such as kale are rich in chlorophyll and a natural sugar, which can help maintain a healthy gut
Egg-fried noodles with beansprouts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 dried wholemeal noodle nests(about 100g)
- 2 limesjuiced
- 1 tsp tamari
- 2 garlic cloves1 finely grated, 1 chopped
- 1 red chillideseeded and finely sliced
- 1 tbsp sesame or rapeseed oil
- 2 red onions(200g), halved and thinly sliced
- 15g gingerpeeled and cut into fine shreds
- 1 small red pepperdeseeded and cut into strips
- 1 tbsp medium curry powder
- 200g ready-to-eat beansproutsrinsed and drained
- 1 tbsp tahini
- 3 eggsbeaten
- 15g corianderchopped
Nutrition: Per serving
- kcal497
- fat19g
- saturates3g
- carbs50g
- sugars13g
- fibre13ghigh
- protein25g
- salt1.1g
Method
step 1
Cook the noodles following pack instructions. Combine the lime juice, tamari, grated garlic and chilli in a small bowl. Set aside.
step 2
Heat the oil in a non-stick wok or large, wide pan over a high heat and stir-fry the onions, ginger and pepper for 5 mins until softened (add the chopped garlic for the last minute). Stir in the curry powder and cook for a minute more. Add the beansprouts and continue cooking until the beansprouts start to soften and are piping hot. Mix in the tahini.
step 3
Push the veg to the side of the wok and pour in the egg – you may need a drop more oil. Stir-fry the eggs so they are mostly set, then stir the veg into the egg and add the noodles and coriander, then toss to combine. Pile into bowls and serve with the sauce on the side.
