My fridge looks pretty bare right now, but being a little broke and a little lazy (it’s raining) I was adamant to create something delicious and nutritious from what I had at home. And I think I might have just done that. Heck, even if no one else is on board, I think I’ve just created my new favourite lunch.
It ticks a lot of boxes this recipe: unrefined carbs, protein, veg, packed with flavour and I feel virtuous eating it. I love satay style foods, with gado gado being one of my favourite things ever. However with peanut allergic husband its no-go in this house, so I am always looking for ways to create that ‘nutty’ texture, without using nuts. Tahini is great for this, as is my new favourite thing, seed butters. There is a lady at our local food market who sells a range of nut and seed butters and at the moment I have a tub of pumpkin seed butter on the go. It makes a great snack, keeps well and as I have also found out, is a dream in salad dressings. Also its pretty darn good for you.
MUSHROOM AND SPINACH NOODLES WITH GINGER AND LIME DRESSING
Serves 1 (multiply as needed…)
- 2 teaspoons pumpkin seed butter (available at most health shops) or use peanut butter if you like
- 3 teaspoons coconut oil or other unflavoured oil (avocado oil would be good too)
- 2 teaspoons low salt soy sauce
- 2cm piece of ginger, peeled
- 1/4 red chilli (tip: I freeze red chillies, makes them easier to use and finely grate)
- Half a juicy lime
- 1 teaspoon runny honey
- a few springs of coriander and mint, leaves picked
- 50g brown rice noodles (or use normal rice noodle is you can’t get brown rice ones)
- 5 closed cup mushrooms, wiped
- Large clove of garlic, peeled
- 2 balls of frozen spinach (you can used fresh if you like. A large handful of washed baby spinach, chopped would work)
- 1 large free range egg (omit to make vegan, or if you just don’t fancy it)
Start by finely slicing the garlic, and slicing the mushrooms. Put 2 teaspoons of your chosen oil in a small non-stick pan, and place on a medium-low heat. Add the garlic and mushrooms and fry for 6 – 8 minutes until golden, and any water has evaporated.
Whilst the mushrooms are frying cook your rice noodles according to packet instructions and leave to one side, in cold water until needed.
Soon as the mushrooms look a little golden add the frozen spinach and turn the heat down to low. Stir occasionally to soften, they should take 3-4 minutes to cook down.
Meanwhile make the dressing by mixing together the pumpkin seed butter, remaining oil, honey, lime juice and soy and finely grate in the ginger and most of the chilli. If you chilli isn’t frozen and won’t grate, then just finely chop it. Chop the coriander and mint leaves and stir most of them into the dressing.
Once the spinach and mushrooms are cooked, crack your egg into a small bowl and whisk. Add to the pan and ripple into the veg until it is just cooked through. If you aren’t adding egg just skip that bit and add the drained noodles straight to the pan. Toss everything together well, then remove from the heat and stir in the dressing. Mix together and plate up. Garnish with the remaining chopped herbs and a little more grated/ chopped chilli. Heavenly.