Vegetable, Ginger and Lime Noodles

This tasty zingy noodle dish is made with garlic, broccoli and spinach. This recipe is a great way to get your daily dose of dark leafy greens.

These yummy noodles use Biona Organic Coconut Aminos which is made from the sap of coconut and a touch of sea salt. Coconut Aminos are the perfect alternative to soya sauce. Naturally gluten and soy free, this versatile sauce has a sweet and salty flavour that is perfect for using in marinades and to season savoury dishes.

If you like spice then add some chilli to this recipe for the ultimate kick.

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course dinner, Lunch, Main Course

Cuisine Asian

Keyword Vegetable, Ginger and Lime Noodles

Diet Dairy Free, Vegan, Vegetarian

Ingredients

1 garlic clove
1 thumb of ginger
1 lime
1 tbsp organic coconut aminos
1 tbsp organic toasted sesame oil
400 g broccoli stems
A large handful of spinach
250 g organic soba noodles

Instructions

To make the sauce, peel the ginger and finely grate. Do the same with the garlic.
Juice the lime.
Add all to a small bowl along with the soy sauce and sesame oil. Whisk together and set aside.
Chop the broccoli stems into approximately 2cm pieces and boil in salted water for 2 minutes.
Drain and set aside.
Cook the noodles according to packet instructions, drain and then add back to the pan.
Pour the sauce over the noodles and add the broccoli and spinach.
Cook on a medium heat for 2 minutes and then serve.