Healthy noodle recipes

by Lauren James on November 15, 2013

Vietnamese beef and glass noodle salad                                                             Serves 4

600g lean beef strips

1 tblsp olive oil

2 spring onions, sliced

1 red capsicum, sliced

1 punnet cherry tomatoes, halved

½ cup snow peas sprouts

2 cups mixed Asian salad greens

3 cups vermicilli noodles, cooked

2 tblsp mint leaves

DRESSING

1 tblsp finely chopped lemongrass

1 tblsp finely chopped red chilli

1 tblsp minced garlic

1 tblsp fish sauce

1 tblsp rice wine vinegar

1 tblsp lemon juice

  1. Heat a frying pan with olive oil.  Brown the beef strips.
  2. Combine onions, capsicum, tomatoes, snow pea sprouts, salad greens and noodles in a bowl.
  3. Put all dressing ingredients in a screw top jar and shake to combine.
  4. Add beef strips and dressing to salad mixture and toss to combine.  Scatter with mint leaves.

 

Hokkien noodles with chicken and currants                                     Serves 4

2 tblsp currants

2 tblsp white balsamic vinegar

1 packet Hokkien noodles (serves 4)

olive oil spray

450g lean chicken breast

1 carrot, cut into matchsticks

2 cups sugar snap peas

2 sticks celery, thinly sliced diagonally

1 baby cos lettuce, washed

2 tblsp shredded mint leaves + extra

2 tblsp chopped chives

1 tblsp kecap manis

  1. Preheat a char-grill, grill or BBQ on high.  Combine the currants and vinegar in a small bowl. Set aside to soak.
  2. Cook the noodles following the directions on the packet.  Rinse under cold water, drain and put into a large bowl.
  3. Spray chicken with olive oil spray and season to taste.  Grill or BBQ chicken until just cooked through (juices run clear when skewered).  Thinly slice the chicken against the grain.
  4. Add the currant mixture, chicken, vegetables, herbs and kecap manis to the noodles and toss to combine.  Serve with additional mint leaves sprinkled over the top.

 

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