BEETROOT INFUSED NOODLE

WITH RED CABBAGE IN A PLUM, GINGER & HARISSA SAUCE

INGREDIENTS

  • Vegetable stock
  • 1 tsp Harissa paste
  • 1 tsp ginger paste
  • 1 tsp plum sauce
  • Chopped red onion
  • Crushed garlic
  • Red cabbage
  • Spring onions
  • Coriander
  • Salt & Pepper to taste

METHOD

  1. Rehydrate your noodles in 3 cups of vegetable stock for 6 to 7 minutes until they are cooked, drain the stock and reserve aside the noodles and the stock separately.
  2. In a deep pan or a wok, heat up one tbsp of vegetable oil, add the crushed garlic and chopped red cabbage & onion. Cook for a few minutes until slightly brown. Add one tsp of harissa paste, ginger paste and tbsp of plum sauce and mix well.
  3. Add your noodles to the vegetable mix and two tbsp of the vegetable stock, to form the sauce and add salt and pepper to taste.
  4. Serve immediately topped with chopped coriander and spring onions

Golden Turmeric infused Noodle

with butternut squash & piquillo pepper in a Thai red curry & coconut sauce

INGREDIENTS

  • Vegetable stock
  • 1 tbsp Thai red curry
  • 200 ml coconut ream
  • Finely chopped red onion
  • Small butternut Squash pieces
  • Roasted Piquillo Peppers
  • Fresh Coriander
  • Vegetable oil

METHOD

  1. Boil 500 ml of vegetable stock for 6 to 7 minutes until they are cooked, separate the stock and the noodles and reserve.
  2. In a wok, heat up 1 tbsp of vegetable oil and cook the butternut squash pieces and the onion on all sides until slightly charred and cooked throughout. Set aside and add 1 tsp of oil to the wok. When hot, add the Thai red curry paste and let it cook until the aroma comes out of it. Then incorporate the butternut squash, the chopped piquillo peppers and the onion. Add the noodles, 3 tbsp of vegetable stock and the coconut cream.
  3. Let boil for 2-3 minutes until the sauce has thickened and serve topped with fresh chopped coriander.

BLACK CHARCOAL NOODLE

WITH CHARRED CAULIFLOWER, PORTOBELLO MUSHROOMS IN BLACK TAHINI & TRUFFLE OIL

INGREDIENTS

  • Vegetable stock
  • 1 tsp black tahini
  • 1 tbsp white true oil
  • Chopped spring onion
  • 4 small Portobello mushrooms
  • 5 cauliflower florets
  • Black sesame seeds
  • Vegetable oil
  • Salt & pepper to taste
  • Chopped coriander

METHOD

  1. Boil 500 ml of vegetable stock and rehydrate your noodles for 6 to 7 minutes until they are cooked, separate the stock and the noodles and reserve.
  2. Cut your cauliflower florets into small bite size pieces. In a wok, heat up 1 tbsp of vegetable oil and cook the cauliflower pieces on low/medium heat on all sides until slightly charred and cooked throughout. Set aside and add 1 tsp of oil to the wok. When hot, add your sliced portobello mushrooms and sauté for 2 minutes. Incorporate the cauliflower and the noodles. Mix well and add 1 tbsp of black tahini and 2 tbsp of vegetable stock. Turn o the heat and add some salt and pepper to taste. Add 1 tbsp of aromatic, white true oil.
  3. Sprinkle with chopped coriander and black sesame seeds and serve.