Instant Noodles + Veg

I’m calling these instant because its a throw-everything-together type of dish and the sauce is ridiculously quick. Load up on the veg here and cover in the sauce. If you had some roast veg ready to go then this could be on the dinner table in 10 mins. See it come to life on my Insta. Check out some of my other noodles recipes.

Vegan / GF
Serves 2

INGREDIENTS

200g cooked brown rice noodles
4 handfuls baby spinach
2 carrots, peeled
200g blanched broccoli
1 aubergine, cut into 1cm pieces
1 lime for serving
2 tbsp sesame/sunflower oil
1 tbsp sesame seeds
Salt + pepper

For the soy sauce
4 tbsp toasted sesame oil
2 garlic cloves, thinly sliced
2 good pinches dried chilli flakes
8 tbsp soya sauce
1 tbsp sesame seeds
1 tsp honey
2 tbsp brown rice vinegar

Preheat the oven to 190 C and add chopped aubergine to a baking tray. Coat in 2 spoons oil, salt and pepper. Roast for 20 mins or until soft and golden.

For the sauce, set a frying pan to a medium heat and add sesame oil. Then add sliced garlic and gently simmer for 3-4mins until it slowly starts to crisp up. At this moment, add the rest of the ingredients and simmer for 1 minute to thicken before taking it off the heat. Toss sauce through noodles and plate up with the rest of the veg, sesame seeds, squeeze of lime and a last drizzle of sesame oil.