Serve up some quick and easy curried noodles. Packed with wholewheat, pulses, vegetables and spices, this recipe is full of healthy plant-based foods
Prep:15 mins
Serves 2
150g dried wholewheat noodles2 tsp rapeseed oil1 red pepper, halved seeded and thinly sliced1 carrot, cut into matchsticks (about 90g)1 tbsp finely chopped ginger3 garlic cloves, finely chopped1 chilli, deseeded and finely chopped (optional)½ tsp cumin seeds1-2 tsp curry powder2 ½ -3 tbsp crunchy peanut butter1 tbsp tomato purée150ml vegetable stock, made with 1⁄2 tsp vegetable bouillon100g frozen peas½ lemon, juiced
STEP 1Boil the noodles following pack instructions, then rinse well to ensure the strands are separate. Meanwhile, heat the oil in a wok or sauté pan over a high heat and stir-fry the pepper, carrot, ginger, garlic and chilli, if using, for 5 mins until softened. Stir in the cumin seeds and curry powder and cook for 30 seconds or so until aromatic.STEP 2Mix the peanut butter and tomato purée with the vegetable stock until smooth. Add the drained noodles to the wok along with the frozen peas, then pour in the peanut and tomato mixture and toss everything together. If it seems a bit claggy, stir in a drop more water. Squeeze in the lemon juice, toss well and serve.This recipe is part of our free 7-day healthy diet plan. This easy-to-follow, nutritionist-created plan will inspire you to cook and eat more healthily. Nourish yourself with seven days of meals, snacks and treats.
