Thai Peanut Noodle Salad

 

Ingredients:

Noodles (2 servings)

  • 1 piece of SN Organic Handmade Beetroot Noodle
  • 1 piece of SN Organic Handmade Vegetable Noodle

Sauce

  • 1 tbsp SN Homemade Peanut Butter (Smooth/Creamy)
  • 1 tbsp SN Traditional Soy Sauce
  • 1 tbsp SN Fresh Raw Honey
  • 1 tsp SN Virgin Organic Coconut Oil
  • 1 tsp water
  • 2 cloves Morado Garlic, minced

Toppings

  • ½ Organic Carrot, fine julienne
  • ½ Organic Cucumber, julienne
  • 1 handful of Organic Pea Sprouts (~30g)
  • 4 tbsp SN Organic Raw Peanut Kernels, roasted and chopped into fine pieces/blended
  • 2 pieces of Firm Tofu, diced (optional)

Directions:

  1. Cook noodles according to package directions (5 minutes).
  2. Drain and transfer to a large bowl of ice water to cool. This ensures your noodle maintains its chewy texture. Set aside while you make the dressing.
  3. In a large bowl, combine peanut butter, soy sauce, honey, coconut oil, water, garlic and chilli flakes. Whisk until homogeneous.
  4. Drain noodles thoroughly and mix with the sauce prepared.
  5. Add cucumber, carrots and pea sprouts in. Toss to combine.
  6. Divide into 2 serving bowls and serve immediately, topped with chopped roasted peanuts and tofu.

 

Hearty Miso Noodle Soup 

Ingredients:

Noodles (2 servings)

  • 1 piece of SN Organic Handmade Pumpkin Noodle
  • 1 piece of SN Organic Handmade Vegetable Noodle

Soup stock

  • 2 cloves Morado garlic, minced
  • 2 pieces Organic Brown Shiitake Mushrooms
  • 1 tbsp SN Vegetable Seasoning (G Powder)
  • 1 tbsp SN Organic High Oleic Sunflower Oil
  • 4 cups water (1 Litre)
  • 2 tbsp SN Organic Soybean Miso paste

Toppings

  • ½ Organic Carrot, (fine julienne)
  • 2 inch of Organic Leek, chopped
  • 2 stalks Organic Siew Pak Choy
  • 4 pieces SN Natural Seaweed Sprout, sliced
  • 2 eggs, hardboiled and sliced into half

Directions:

Noodles

  1. Cook noodles according to package directions (5 minutes).
  2. Once done, drain the noodles and set aside.

Miso soup

  1. Heat up a saucepan/pot over medium-high heat.
  2. Once hot, add oil, garlic and mushrooms. Sauté until fragrant (garlic has slightly browned).
  3. Add 4 cups of water to deglaze the bottom of the pan. If necessary, scrape any bits of garlic stuck onto the surface of the saucepan/pot.
  4. Add in the SN Vegetable Seasoning and stir until the powder has dissolved completely.
  5. Bring to a simmer over medium heat and add in the miso paste. Stir until the paste as dissolved.
  6. Next, add in the vegetables to cook in the broth: siew pak choy, seaweed sprout and carrots.
  7. Once the vegetables are cooked, turn off the heat. (Ensure siew pak choy turns into a bright green as an indicator)
  8. To serve, divide the noodles into 2 serving bowls. Add in the broth and toppings. Serve with a hardboiled egg and garnish with leeks. Enjoy!

 

Vege Bolognese Noodles

Ingredients:

Noodles (2 servings)

  • 1 piece of SN Organic Handmade Sweet Potato Noodle
  • 1 piece of SN Organic Handmade Vegetable Noodle

Bolognese sauce

  • 2 tbsp SN 100% Organic Extra Virgin Olive Oil
  • 1 clove Organic Morado Garlic, minced
  • ½ Organic Yellow Onion, diced
  • ½ Organic Carrot, diced
  • ½ Organic Celery Stick, diced
  • ~150g Minced Chicken (optional)
  • 300g La Bio Idea Organic Italian Sieved Tomatoes with basil (Tomato paste)
  • 2 pieces, Organic Italian Peeled Tomatoes, chopped
  • 1 tbsp SN Italian Seasoning
  • Salt & pepper to taste

Toppings

  • 2 tablespoons of Parmesan cheese OR Nutritional Yeast

Directions:

Noodles

  1. Cook noodles according to package directions (5 minutes).
  2. Once done, drain the noodles and add 2 tablespoons of olive oil to ensure the noodles do not stick, then set aside.

Bolognese

  1. Heat up a saucepan/pot over medium-high heat.
  2. Once hot, add oil, garlic and onions. Sauté until fragrant (garlic has slightly browned and onions turn translucent).
  3. Next, add in the minced chicken and cook until the meat is browned.
  4. Add in the tomato paste, chopped tomatoes, carrots and celery. Stir to coat all the ingredient. Add in Italian seasoning to flavour the sauce.
  5. Let the sauce come to a rapid simmer, then turn the heat down to low and let the sauce cook for 5 minutes. Add in salt and pepper to taste.
  6. To serve, divide the noodles into 2 serving plates and top it off with your Bolognese sauce.
  7. Add a sprinkle of Parmesan cheese or nutritional yeast to top it off, enjoy!

Rainbow Mee Sua

Ingredients:

Noodles (2 servings)

  • 2 pieces of SN Organic Handmade Rainbow Mee Sua (choose 2 different colours for a colourful bowl!)

Broth

  • 1 clove Morado garlic, minced
  • 2 pieces Organic Brown Shiitake Mushrooms
  • 1 Organic Tomato
  • 1 tbsp SN Vegetable Seasoning (G Powder)
  • 1 tbsp SN Organic High Oleic Sunflower Oil
  • 2 cups water (1 Litre)

Toppings

  • 1 Organic Thai Baby Corn, sliced
  • 1 Organic Lady Finger, sliced
  • ½ cup Organic Broccoli florets
  • 2 eggs, hardboiled and sliced into half

Directions:

Noodles

  1. Cook mee sua according to package directions (2 minutes).
  2. Once done, drain the noodles and set aside.

Broth

  1. Heat up a saucepan/pot over medium-high heat.
  2. Once hot, add oil, garlic and mushrooms. Sauté until fragrant (garlic has slightly browned).
  3. Add 2 cups of water to deglaze the bottom of the pan. If necessary, scrape any bits of garlic stuck onto the surface of the saucepan/pot.
  4. Add in SN Vegetable Seasoning and tomatoes, stir until the powder has dissolved completely. Bring to a simmer over medium heat.
  5. Next, add in the vegetables to cook in the broth: broccoli, baby corn and lady fingers.
  6. Once the vegetables are cooked, turn off the heat.
  7. To serve, divide the noodles into 2 serving bowls. Add in the broth and toppings. Serve with an egg. Enjoy!

Recipes by Dietitian Jowynna Yeo