My friend Kalani once told me that she lives on a 2-minute-noodle diet. My dear Kalani, this recipe is for you! This recipe is for us parents when we come home from work hungry and tired and we have kids and husband starving and waiting for us to serve them something delicious and nourishing. This is when these 2-minute noodles come into play, but what you want for your family and yourself are healthy wholefood noodles.
Noodles usually come with a broth in a little packet. You don’t need this anymore. Put it away because I’m going to show you how to make totally awesome healthy 2-minute noodles.
The key to pimping up your 2-minute noodles is to make your own broth (you can discard the one you get with noodles) and stuff your noodles with veggies. So, you start as you would normally do when you make noodles - fill in a pot with water and put it on medium-high heat. While you are waiting for the water to start boiling, you can add the ingredients for the broth. Start with grated ginger, sesame seed oil and soy sauce. Miso is that thing that will give a special flavour to your homemade broth. I usually start by adding one tablespoon at a time and letting it dissolve. Then I taste it and add more if I want my broth to get the depth of flavour I want.
When you are happy with how your wholefood, healthy broth tastes, add a pinch of salt and pepper together with your noodles and let them cook. In the meantime, prepare your veggies. You can add anything you have in your kitchen. My favourites are carrots, capsicums, baby corn, spinach, mushrooms, pumpkin, broccoli, sweet potato, kale, zucchini…
Now comes a crucial point - you don’t want to boil the veggies completely, so we need to wait for that moment when noodles are just about to be cooked. That is when you add your veggies and let everything cook for a couple of more minutes until the noodles are cooked.
Your wholefood, healthy 2-minute noodles and ready but not ready yet. Serve them into a bowl and pimp them up with some beautifully fried shallots, fresh and finely sliced spring onion, and fragrant coriander. Trust me, fresh herbs are your best friends. They lift up flavours and are one of the building blocks of food (salt is the other one, remember).
1 Tbsp Grated Ginger
1 tsp Sesame Seed Oil
3-4 Tbsps Soy Sauce
1-2 Tbsps Miso
1 packet Buckwheat-Wheat Noodles, or noodles of your choice
Salt, to taste
Black Pepper, to taste
Veggies of choice
½ cup Fried Shallots, for serving
2 Spring Onions (green part), finely sliced
Fresh Coriander, for serving
Fill a pot with water and put on medium-high heat.
Add the grated ginger and sesame seed oil and stir to combine.
Pour in the soy sauce and gradually add miso stirring until it dissolves.
Season with salt and pepper.
Add the noodles and bring to the boil.
When the noodles are almost done, add the veggies and cook until the noodles are ready.
Serve topped with fried shallots and garnished with spring onions and coriander.
This is what I call wholefood pimped-up noodles! Prepare them, share with your friends. This recipe is a keeper, I’m telling you.
Follow me on Facebook and share how your healthy 2-minute noodles turned out.
Chef Cynthia Louise xx
Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.