This recipe has it all! Noodles, hearty vegetables, decadent sauce- and the best part is, it’s practically fat free, low in calories and dense in nutritional value!

 

I love noodle dishes. There’s something so pleasant about slurping a big bowl of noodles, and they’re so versatile and easy to put with whichever flavours you like. My boys are all big fans of noodles, too, so I like to mix up the rest of my ingredients and give them a completely new noodle dish every time! This time, I chose to make a roasted pepper sauce, and then roast courgettes and top them with a turmeric-oat cream sauce for an intense, rich noodle experience.

 

Rice noodles are a great gluten free alternative to pasta noodles, and can be used interchangeably. The best part about rice noodles is that because they don’t get soggy, leftovers the next day taste great! Ounce for ounce, rice noodles share the same carbohydrate levels of regular pasta noodles, but an ounce of rice noodles goes much further than an ounce of pasta, so you end up consuming less calories overall. My rule of thumb is to serve roughly 1-2 oz of rice noodles per person, which is usually more than enough when coupled with all the other ingredients.

 

My pepper sauce, which is enhanced with cumin, ginger and garlic, is rich, healing, and delicious. Cumin has long been used as a medicine in Indian cultures, and is rich in anti-inflammatory properties, vitamins A, C, E and B6. It is also rich in amino acids, protein, carbohydrates and dietary fiber. Ginger is another excellent healer. Besides being great for sore tummies, it’s full of anti-inflammatory properties that can soothe sore muscles, reduce the effects of ailments such as osteoarthritis, and reduce pain. Likewise, garlic is excellent for easing pain and inflammation. A healing food that has been used as medicine since Roman times, garlic is rich in manganese, vitamins B6 and C, selenium and fiber.

 

My courgettes are sauced with turmeric and oat cream. Turmeric has a solid track record for healing digestive issues, and is known to relieve the symptoms of IBS and other digestive disorders. Turmeric is closely related to ginger and shares many of its healing abilities. I’ve discussed oats at great length in previous posts, and love that they’re rich in magnesium, fiber, manganese, selenium, phosphorus, and zinc. The oat cream adds a creamy thickness to the sauce and a mild sweetness, making it rich and flavourful.

 

This meal is easy enough to put together on a weeknight, but impressive enough to serve to guests at a dinner party. It’s full of so many healthy ingredients, and leaves you feeling satisfied and healthy. Until next time, eat well to live well!

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Rice noodles with roasted pepper sauce and baked Courgettes with turmeric sauce
Ingredients
  • Rice noodles
  • Himalayan pink salt
  • 1 piece Ginger, minced
  • 2 cloves Garlic, minced
  • 1 Yellow bell pepper
  • 2 tsp Cumin
  • 3 tbsp Coconut oil
  • Cherry tomatoes
For courgettes:
  • 2 Courgettes , cut in half
  • Himalayan pink salt
  • 1 tsp Turmeric powder
  • 1/4 cup Oat cream
Instructions
  1. First, make the sauce- Preheat oven to 185 C (400 F)


    2. Lay the peppers on a baking sheet lined with parchment, and drizzle with olive oil. Bake for 15 minutes.


    3. Transfer the roasted peppers to a food processor with the cumin and a bit of the ginger, and ¼ cup water. Puree until smooth.


    4. Bring a large pot of water to the boil, and cook noodles according to package directions.


    5. Meanwhile, heat a large pan over medium heat with a bit of coconut oil. Add the garlic and ginger, and cook until fragrant. Add the noodles, and season with a pinch of salt


    6. Add the sauce to the noodles, and toss well to combine.


    7. Prepare the courgettes- Cut the courgettes in half, and brush with oil. Bake at 185C for 15 minutes.


    8. Mix the turmeric powder with oat cream and a pinch of salt. Layer generously over the courgettes. 


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