Chinese Five Spice Noodles

Hey peeps!

So I have something for you. It’s cosy and easy to make and it’s so nutritious you won’t even believe it because it’s so yummy. Here is my recipe for ‘Chinese five spice noodles with baked tofu and wilted green veg

What you’ll need (serves 2)ā€¦

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– about 30 minutes of your precious time (I give myself longer as a lot of balancing and hobbling around is involved)
– 1/4 white onion diced
– 1 courgette diced
– 5 button mushrooms sliced
– 1 clove of garlic sliced (tiny pieces please)
– 1 pak choi
– 1 handful of kale
– 1 tsp coconut oil
– 1 tsp veg oil
– 1/3 of a vegetable stock cube dissolved in a pint of boiling water
– a couple splashes of light soy sauce
– 1/2 tsp ground ginger
– 1/2 tsp ground cinnamon
– 1 tsp chinese five spice
– 1 tsp sesame seeds
– a sprinkle of salt
– a squeeze of a lime

– 3 knots of wholemeal noodles
– 1/2 pack of tofu (to prepare this, dry it out by covering it in kitchen roll and squeezing out any moisture by putting a relatively heavy book on top of it. Leave for a few minutes, pat dry and you’re ready to go!)

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Step one
Preheat the oven to 200 Degrees Celsius (fan oven – maybe 210 if you have a conventional oven).
Prepare the tofu by cutting it into small 2cm thick slices.
Rub the vegetable oil over them and season with a sprinkle of salt, soy sauce and a little pinch of cinnamon if you so wish (you can do this a few hours before cooking if you really want the tofu to soak everything up).
Place in the oven for 20 minutes to dry out and cook through nicely.

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Step two
Whilst the tofu is cooking, add the coconut oil to a sauce pan (or wok if you own one) on a high heat.
Fry off the onion for a couple of minutes before adding the mushrooms and courgette.
Take in the smell – it smells so good right now!
After about 4 more minutes, the mushrooms should be soft and the courgettes well on their way.
This is a good time to add the left over cinnamon, ginger and chinese five spice into the mix.
Then add the sliced garlic to the pan and stir it all together for about 20 seconds (we don’t want the garlic to burn).

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Step three
Pour the vegetable stock into the pan and turn down the heat to simmer for about 5 minutes. Add a few splashes of soy sauce to enhance the flavours and squeeze some lime juice in there too for zestiness (IĀ know this isn’t a real word but it works).
When the 5 minutes is up, add the kale and pak choi.
Leave the ingredients simmering for another 5 minutes.

Step four
Boil the noodles for 4 minutes until soft.

Step five
Drain the noodles and split into two bowls.
Turn off the heat on the hob and the oven.
Pour the vegetables and sauce over the noodles.
Chop the tofu into cubes and pop them on top.
Finally, sprinkle the sesame seeds over everything and there you have it!

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NUTRITIONAL SPOTLIGHT
* If you’re like me and like to know what’s in your food, you’ll be happy to know that this meal is a healthy one.
* Rewired isn’t going to count the calories for you as there aren’t enough in this dish to worry about.
* I can definitely tell you that the ingredients in this supper have many benefits and I will list just a few:
Kale is great for a healthy immune system. It boosts the health of your eyes, bones and cells. It is also rich in antioxidants.
Pak choi helps to balance electrolytes, promotes healthy blood, bones, eyes and also collagen production.
Mushrooms are known to help with metabolism and energy usage.
Garlic is the perfect detoxifier and also has antibiotic qualities.
Tofu helps with cell protection.
Cinnamon (my favourite spice) is thermogenic, it is a blood sugar stabiliser, helps to neutralise fee radicals and even boosts brain function.
Sesame seeds encourage cell development, bone health and iron absorption.

Happy creating!

Rewired šŸ’•šŸŒæ

 

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