Super Green Vegetable Noodles
After a week overseas and eating out for breakfast, lunch and dinner, I was CRAVING vegetables. Massively. So straight off a 13-hour flight, my first stop was the supermarket for broccoli (you are possibly thinking what a loser I am now, but keep reading!) and as I’d missed a night’s sleep in the air, I wanted something quick and easy. Enter my Super Green Vegetable Noodles recipe!
The perfect easy healthy dinner recipe is right here & its Nutritionist approved!
This dish comes together quickly. It’s filling, healthy and is just plain easy to make. If you are looking to implement more plant-based meals into your weekly routine, this one is perfect. You can easily mix up the vegetables and it would also be really nice with some sautéed garlic and mushrooms or carrots, capsicum and zucchini.
Super Green Vegetable Noodles – Key Nutrients
Broccoli & Kale – Both rich in vitamins and minerals, both are really particularly sources of vitamin C. Vitamin C is a strong antioxidant and both broccoli and kale are also really good at supporting liver detoxification.
Ginger – The hero flavour of the dish, ginger is a powerful little spice. Ginger is a key player in boosting immune function, reducing inflammation and increasing antimicrobial protective activity in the body. By adding ginger to the boiling broth it increases the release of its health-boosting properties.
Broth – Vegetable broth or bone broth, the choice is yours. Both come with their own benefits. Vegetable broth is rich in vitamins and minerals and is really soothing for the gut and bone broth comes with the addition of collagen, which helps to support and repair the gut lining.
Super Green Vegetable Noodles
- 120 g broccoli (approx 1.5 cups)
- 40 g kale (approx 1.5 cups)
- 30-40 g serve vermicelli noodles (approx 1/2 of Chang's pre prepared serving sizes)
- 20 g almonds
- 1 piece root ginger (min 3cm) (ginger is the main flavour with the broth in this recipe, so be generous)
- 350 ml vegetable or bone broth (see notes below for my recommendations)
- 1 pinch salt + pepper
- Wash and chop the broccoli and kale. Peel and grate ginger.
- Meanwhile bring to the boil 350 ml broth.
- Reduce broth heat and simmer. Add broccoli and grated ginger.
- Using a separate saucepan, cook the noodles according to instructions (this should take no more than a few minutes). Drain when ready and place to one side.
- I cook the broccoli in this recipe until its quite soft, but if you prefer it less cooked, reduce your cook time. A couple of minutes before the broccoli is ready, add the kale and allow to soften in the broth.
- Chop the almonds and using the pan you used to cook the noodles lightly dry roast the almonds to add some flavour and crunch to them.
- When the greens are cooked to your liking remove from heat. Place the noodles into a bowl, pour over the broth, greens and ginger and top with chopped almonds, coriander and salt & pepper.
Essential Equipment2 saucepans
TipsI use a standard cup measure. If you don’t have one you can use a mug and substitute the amount for ¾ of a standard size mug.
Find your IngredientsBroccoli, kale, ginger & coriander - fresh vegetable aisle Broth - herbs & spices aisle and although I usually try and keep all ingredients to the supermarket for broths it's worth the extra time to find a good one and I recommend both of these The Goods Umami Vegetable Broth at Harris Farm or Nutra Organics Bone Broth
Need some more quick, easy mid-week meal inspiration, you might like to try these;
Amy Savage is a qualified Nutritionist with a Bachelor of Health Science in Nutritional & Dietetic Medicine and is available for consultations online and in Sydney CBD. Email firstname.lastname@example.org for further details.