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Noodle pot

Cook once and eat twice with this tasty noodle pot recipe from Roz Purcell

Is there anything better than cooking a big one pot wonder that lasts you days? Plus it tastes better day after day. Roz loves this dish and we encourage you guys to take it and make it your own.

Roz has used tofu here but if you prefer beans, tempeh, fish or beef, go for it. Just a note that the cooking time be a little longer than suggested if you’re using meat or fish. Likewise with the vegetables, you can sub the sweet potato or courgette for squash or carrots or whatever you have.

 

Veggie Noodle Pot Recipe

Serves 4  

Ingredients  

1 tbsp oil

2 inch ginger, peeled and grated

1 tin coconut milk

Juice of 1 lime  

1 sweet potato, peeled and spiralized  

2 servings noodles

1 large courgette, washed and spiralized  

250g organic tofu, diced into cubes

3 tbsp curry paste (red)

1 ltr vegetable stock

200g broccoli stems  

1½ tbsp tamari or soy sauce

Garnish

Spring onion

Coriander leaves

Diced red chilli  

Method

  • In a large saucepan over high heat add the oil and ginger and cook for 40 seconds until lightly coloured, toss in the tofu cubes, stir and cook for a minute
  • Add the curry paste and 100ml of the stock and cook for a minute
  • Add the noodles, sweet potato, courgette, broccoli and the rest of the stock. Bring to boil, place the lid on and let simmer on a high temperature for 5 minutes, until the broccoli and noodles are tender
  • Remove from the heat and stir in the coconut milk, lime juice and tamari/soy sauce
  • Garnish and serve
  • Store refrigerated in an airtight container for up to three days

We hope you love this recipe as much as we do! Don’t forget to share your version on social media using @WellFestIrl and #KBCWellGood. Everyone who takes part is in for the chance to win tickets to WellFest 2019 in association with KBC. We’re giving away two pairs of weekend tickets every week!

To find out more about WellGood and to register for FREE, see here.