Happy New Year, guys! Have you made any resolution yet for 2016? My food-related resolution this year is to curb my sweet tooth. I intend to give up sweet treats for January, which means you won’t find any desserts on the blog for a month, but I can promise you plenty of healthy food ideas instead. If you are on a similar health kick, stay tuned. If you are like ‘sod resolutions, fat keeps me warm in winter’, look up my sweets section – it should provide you with plenty of inspiration.
Today’s dish of green detox noodles is the first in my series of healthy January dishes. If you happen to nurse a bit of a hangover from last night, a bowl of spicy rice noodles with oodles of vegetables will put you right. It’s a pretty simple dish that you can adapt according to what is in your fridge. I went for a superfood medley of broccoli, beans, ginger, spring onions and plenty of garlic. If you are feeling extra hungry, you can always add some pan-fried tofu. Drain it, marinate in soy sauce for a while, coat in cornflour and fry in your wok in some peanut oil. It’s so simple yet so tasty. Enjoy!
1 tbsp of oil (I used peanut oil) 2 tsp sesame oil (for flavour) 1½ tbsp soft brown sugar or maple syrup 1½ tbsp rice vinegar or lime juice 3 tbsp tamari (for gluten-free version) or soy sauce 2 tsp finely grated ginger
