A lovely mix of stir fried fresh vegetables with garlic and ginger, tossed with quinoa rice noodles and topped with cashew nuts, this dish is delicious! Not only that, it’s also full of nutrients, gluten free and there’s absolutely no MSG. This is well worth a try!
- 50g-75g quinoa rice or brown rice spaghetti
- 1 red chilli (as hot as you enjoy), washed, de-seeded and finely sliced
- 1 garlic clove, peeled, crushed and sliced
- ½ thumb piece of fresh ginger, thinly sliced
- 1-2 spring onions, washed and finely sliced or cut into small chunks
- ½ red bell pepper, washed, de-seeded and sliced
- 1 tbsp coconut oil
- Salt & pepper
- 1 tsp coconut sugar
- Handful of cashew nuts
And select a combination of the following:
- Tenderstem broccoli, washed and cut into thirds
- Asparagus, washed and cut into thirds
- Bean sprouts, thoroughly washed
- Chinese leaf, washed and finely sliced
- Pak choi, washed and sliced
Boil the noodles in lightly salted water according to the instructions on the packet. Drain and rinse in cold water. Place to one side.
Melt the coconut oil in a wok or large pan on a medium heat and gently fry the chilli, garlic, spring onion and ginger for 1 minute. They should be just starting to cook, then add the red pepper and other vegetables and stir fry to coat in the oil. Add some salt and pepper and a dash of boiling water, stir again then place a lid on the pan. Stir occasionally to toss the vegetables in the water, making sure that the pan doesn’t cook dry – it’s nice to have a little juice with the dish..
When the vegetables are cooked add the sugar and toss in the noodles. Stir to mix then serve, top with the cashew nuts and enjoy!
How does this help reduce inflammation?
This dish contains anti-inflammatory coconut oil as well as antioxidant garlic, spring onion and chilli.
Not only that, it also contains ginger, which has powerful anti-inflammatory and antioxidant properties.
The quinoa rice or brown rice noodles are a great alternative to wheat noodles for anyone with a gluten sensitivity and the nuts and vegetables are packed with inflammation lowering nutrients.