One-Pan Root Veg Noodles
When it comes to weeknight dinners we all know that quick & easy always wins. After a long work day who has time for hours in the kitchen? This One-Pan Root Veg Noodles is easy to make and comes together in just under 30 minutes!
This recipe is filled with delicious winter vegetables like carrots, parsnips & spinach to which you can add any other veggies you love like broccoli, celery or kale. And for the seasoning, no need to look further than your pantry: soy sauce, sesame oil, a drizzle of lime juice and a touch of sriracha and honey. Simply a perfect and healthy weeknight dinner, from me to you.
- Vegan Recipe -
ONE-PAN ROOT VEG NOODLES
2 garlic cloves, peeled & crushed
1 shallot, finely diced
1 teaspoon of root ginger, minced
1 tablespoon of olive oil
2 medium carrots*
2 medium parsnips*
Handful of spinach**
Handful of fresh coriander leaves
1 lime, cut into wedges
Handful of peanuts, crushed & toasted***
2 tablespoons of soy sauce
1 tablespoon of sesame oil
1 tablespoon of lime juice
1 teaspoon of sriracha
1 ½ teaspoons of honey
Wash and pat dry the carrots, parsnips, spinach and coriander leaves and set aside.
Peel the carrots and parsnips and spiralise them - I used a peeler to slice the vegetables & obtain wider noodles (also less washing up!).
Heat the olive oil in a large pan or a wok on medium-high heat.
Add the crushed garlic, diced shallots and ginger and cook over low heat for approx. 5 minutes, stirring regularly.
Add the spiralised carrots and parsnips and continue cooking for another 10 minutes, stirring occasionally.
In the meantime, make the sauce: mix the soy sauce, sesame oil, lime juice, sriracha and honey in a small bowl and set aside.
Once the noodles are tender, add the spinach and the sauce. Stir until the spinach has wilted.
Plate into individual bowls and top with a couple of coriander leaves and lime wedges and sprinkle on top with crushed & toasted peanuts.
Notes: *You can replace the carrots & parsnips with any other root vegetable of your liking - sweet potatoes, beetroot, celeriac, etc.
**You can omit the spinach leaves or replace them with other green veggies like broccoli, kale, celery, etc.
***You can replace the peanuts with any other sort of nuts to your liking such as sesame seeds, pistachios, sunflower seeds, macadamia nuts, pumpkin seeds, etc (make sure to toast them for extra crunch & flavour!)
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