One Pan Veggie Noodles (HC)

Ingredients

• 40g noodles

• ½ red pepper,  sliced

• 5 baby corn, sliced

• 100g broccoli, cut into florets

• ½ tin coconut milk

• 120ml boiling water

• ½ stock cube

• 1 tsp soy sauce (low sodium)

• 1 tsp ground ginger

• 1 tsp paprika

• 1 tsp ground cumin

• 1 tsp garlic powder

• Pinch of chilli flakes (optional)

• Pinch of black pepper, to taste

• 3 tbsp edamame beans (fresh or frozen)

• 15g cashews (or peanuts), chopped 

• 1 tbsp fresh parsley, chopped

• Juice of ½ lime (optional) 

Instructions

1. Add everything except the edamame beans, nuts, parsley and lime juice into a large saucepan.

2. Bring to a gentle boil, then reduce the heat and simmer for 8–10 minutes, stirring occasionally, until the noodles are cooked and the vegetables are tender.

3. Add more water while cooking if needed and taste test, adjust seasoning if required.

4. Add edamame beans, cook for 2 minutes or so. 

5. To serve, top with the chopped nuts, fresh parsley and a squeeze of lime juice (if using). Sprinkle over extra chilli flakes for heat, if desired.

Dinner

Serves: 1