Pad Thai Tofu

Ingredients serves 2

  • 1 packet thick pad thai noodles
  • 1 packet Thai Kitchen Pad Thai Sauce (all organic ingredients)
  • 1 Packet Tofu
  • 1 green shallot
  • 1 pinch red chili flakes
  • 1 palm sugar cube grated
  • 1 organic egg beaten
  • 1 handful crushed macadamias
  • 1tb red boat fish sauce
  • 15g fresh bean sprouts
  • Cooking spray organic olive oil

Method

  1. Soak noodles in warm water until soft then drain
  2. Beat egg and cook in non stick skillet with cooking spray until golden turn and flip to brown other side then remove and chop into strips
  3. Follow the directions on back of pad thai sauce packet to finish the dish.

Tomato pasta

Serves 2 main / 4 entree

  • 1 cup raw Penne pasta
  • 2 cups water
  • 1 sachet Tomato paste salt reduced
  • 1 tin Organic tomatoes
  • 4 Garlic cloves diced
  • 1 Onion diced
  • 1 handdul Fresh parsley
  • 1 handful Fresh basil
  • 1tsp Dried mix herbs
  • 1tsp Dried oregano
  • 1/2 can Evapourated milk
  • 1Tb Saved Cooking oil from roast vegetables

Options to add if you want

  • Cooked 1 cup chicken or sausages or cannelini beans
  • Vegetables 1 cup eg zucchini, green beans, kale or spinach
  • If you want it as a soup add a little more water.

Method

  1. peel and dice onion, garlic add to skillet with cooking oil and fry until onion is cooked. Stir frequently.
  2. Cook pasta in microwave dish with water for 10 minutes on high then drain most of the water off except 1tb
  3. Add tomatoes and tomato paste with herbs and pasta to add skillet. Stir frequently.
  4. Add evapourated milk and stir until all combined.
  5. Add options if using them.
  6. Serve on its on or with green salad leaves with parmesan and organic extra virgin olive oil or with crusty rolls/garlic or herb bread

Options add

  • Meatballs
  • Sausage
  • Chicken
  • Vegetables
  • Spinach and bacon

Teriyaki salmon udon & vege

Serves 2

  • 2 x 100g pack udon noodles
  • 1 red onion sliced
  • 1/2 cup cauliflower rice
  • 2 bok choy
  • 1 wonbok (grew in vegepod)
  • 1/2 capsicum
  • 1tb pure sesame oil
  • 2 cups chicken stock
  • 2tb Teriyaki sauce
  • 2 salmon fillets boneless skin free

Method

  1. Chop vegetables similar size pieces for even cooking
  2. Place 1/2 oil in skillet with vegetables and saute until almost cooked through. Add 1/2 teriyaki sauce and mix through.
  3. Divide between 2 serving bowls.
  4. Sprinkle skillet with 1/2 of the remaining oil (cook udon noodles in 2 batches 1 packet per person) and add 1 cup chicken stock with 1 packet noodles. Stir until noodles are cooked add to 1 serving bowl and repeat.
  5. Steam salmon in microwave steamer for 6 minutes while you cook remaining noodles.
  6. Place noodles in 2nd bowl. Salmon on top of each bowl. Add 1/2 remaining teriyaki sauce in each bowl, gently mix well.

Noodles with peking pork

Ingredients serves 1

  • 1/2 cup 2min beef noodles with seasoning
  • 1 slice organic beetroot cut into triangles
  • 1 handful wonbok
  • 1 button mushroom
  • 1/3 Organic carrot
  • 1 slice peking pork cubed
  • 1tb dashi
  • 1tb chinese oyster sauce
  • 1cup water

Method

  • Place ingredients in bowl
  • Cook 2 minutes in microwave

 

Noodles

Mie Goreng noodles no seasoning sachets, 1 slice peking pork cubed, 1 handful organic peas, 2 button mushroom,1 free n shallot fresh from vegepod, 1tb plumb sauce, 1 salt reduced chicken stock cube, boiling water- cook all together in bowl for 3 min to in microwave 

Noodles

Mie Goreng Noodle

Mie Goreng Noodle

Ingredients serves 1

  • 1 packet Mie Goreng BBQ Chicken Noodle without the kepjap m a bus and chili sachet
  • 1 handful organic peas
  • 3 button mushroom sliced
  • 1 green shallot sliced
  • 1 organic egg
  • 1tsp pickled ginger
  • 3 cherry tomatoes
  • 1 handful curly lettuce
  • 1 cup approx boiled water just enough to cover noodles
  • 1tb Thai oyster sauce (*it’s less salty than chinese oyster sauce)

Method

  1. Place noodles, seasoning sachet, garlic oil sachet, dried shallot sachet, mushroom, shallot in microwave bowl
  2. Cook for 2 minutes on high
  3. Cook egg in non stick skillet until yolk is still runny but white is cooked
  4. Drain into a sieve but reserve the liquid into a separate serving bowl as this is the soup for the meal
  5. Place noodles mixture onto serving plate and toss through the oyster sauce
  6. Add egg, pickled ginger, lettuce, tomato on plate with noodles.
  7. Serve with the reserved soup.

 

2 Minute Noodles & tomato sauce
Ingredients serves 1

  • 1 packet 2 minute noodles
  • water to just cover noodles
  • 1tb Salt reduced tomato sauce

Method

  1. Place noodles in microwave bowl with sachet (Or omit sachet and add own seasoning)
  2. Cover noodles with boiling water from kettle
  3. Cook in microwave for 2 minutes
  4. Add tomato sauce and stir through noodles.

2 Minute Noodles, with Fresh Shallots

 

2 Minute Noodles with Fresh Shallots 
Ingredients serves 1

  • 1 packet 2 minute noodles
  • water to just cover noodles
  • 1 Fresh Shallot from Vegepod
  • 1tb Salt reduced tomato sauce

Method

  1. Place noodles in microwave bowl with sachet (Or omit sachet and add own seasoning)
  2. Cover noodles with boiling water from kettle
  3. Cook in microwave for 2 minutes
  4. Add tomato sauce and stir through noodles
  5. Add green shallots

    Gluten Free Rice Noodles

Gluten Free Rice Noodles 

Ingredients serves 1

  • 1 Gluten free noodles Cup Noodles
  • 1 Leg Meat from bbq chicken,
  • 1Tb marinade leftovers from beef stir fry.
  • Dehydrated vegetables that came with noodle cup but discarded seasoning pouch.
  • Water to cover noodles

Method

  1. Place noodles in microwave bowl
  2. Add remaining ingredients except water and stir
  3. Top with boiled water until they cover the noodles
  4. Microwave on high for 2 minutes
  5. Enjoy!