Spicy Vegetarian Oriental Noodles Recipe

Stored in the fridge in an airtight container it will keep for 1 day.

Ingredients

• 1 cup Chinese noodles (medium thickness)
• 5 tbsp vegetable oil
• 4 carrots, cut into thinly sliced rounds
• 1 cup broccoli, cut into flowerets
• 4 green onions, diagonally sliced
• 12 Chinese mushrooms, stems removed, caps thinly sliced
• 1 clove garlic, peeled
• 1-2 tsp chilli sauce, mild or hot
• 4 tbsp rice wine or dry sherry
• 4 tbsp soy sauce
• 2 tsp cornstarch

1. In salted water, boil the noodles for about 4 to 5 minutes. Rinse noodles to remove starch and drain well. Rinse under hot water and drain again. To prevent sticking add 1 tbsp of the vegetable oil to prevent noodles from sticking together.
2. In a medium pot with boiling water put the carrots, broccoli, and green onions and cook for 2 minutes. Remove from pot into a sieve and rinse under cold water to stop them from cooking. After the vegetables have fully drained place into a large bowl and add mushrooms. Set aside.
3. In a heated wok add the remaining vegetable oil and the garlic clove. Once the oil is heated remove the garlic. Add the carrots, broccoli, onions and mushrooms and stir-fry, tossing the vegetables in the wok continuously for about 2½ minutes.
4. In a small bowl, mix the chilli sauce, wine or sherry, soy sauce and cornstarch; pour over the vegetables. Once the sauce has dissolved into vegetables add the noodles to the wok and mix well. Once mixture has heated thoroughly divide onto serving plates. Serve immediately.

Serves 4

Zucchini Pasta

Before cooking the zucchini, make sure the skillet or saucepan is well heated and keep the slices in tact when cooking so that they cook evenly through.

Ingredients

• 2 zucchini
• 1½ short pasta
• 3 tbsp extra virgin olive oil
• 1 tbsp butter
• 4 cloves garlic, cut in thin slivers
• Salt and freshly ground pepper
• 1 cup cherry tomatoes, cut in half
• ½ cup Parmesan cheese, finely shredded

1. Using a vegetable peeler or mandolin, peel the zucchini, lengthwise, into very thin strips. Set aside.
2. Fill a large pot with water and place onto medium-high heat. Sprinkle in salt and bring water to a boil. Once boiling, add in pasta and cook until pasta is just tender, which shouldn’t take more than 10 minutes. Pour into a colander and drain, reserving 1 cup of the salted cooking water. Pour pasta back into the pot.
3. Place a large skillet or saucepan over medium heat. Pour in 1 tbsp olive oil and butter. Once butter has melted add in garlic and sauté until it turns a golden colour.
4. Turn heat up to high and place half of the zucchini strips into the skillet, sauté for 2 minutes. Using a slotted spatula, remove zucchini strips and garlic onto a bowl. Add the rest of the uncooked zucchini into the skillet and sauté until just tender.
5. Add cooked zucchini and garlic into pot with noodles and drizzle over the remaining 2 tbsp of olive oil. Gently toss the reserved cooking water over the noodles and vegetables to moisten. Sprinkle on salt and pepper to season.
6. Stir in cherry tomatoes and divide pasta onto serving plates. Sprinkle on shredded Parmesan cheese and serve immediately.

Serves 4

Juice

When it comes to juice, you can be as creative as you want – it’s kind of like making a salad. But just to get you started, you are about to discover some of the best juices you can make inside of your own kitchen.

The following juices taste great, contain tons of vitamins and are sure to quench your thirs and give you an extra boost of energy to help you through your day