Serves 4
Prep Time – 10mins
Cook Time – 25mins
Kcal – 700cals
Fat – 40g
Carbs – 65g
Protein – 17.5g
WHAT YOU NEED
250ml low-sodium vegetable broth
4 scallions, chopped,
300g baby spinach
250g Chinese flat noodles
85g or 3 tbsp tahini
1 red pepper, diced
200g toasted chopped walnuts
3 tbsp toasted sesame seeds
1 tbsp chopped fresh ginger
1 tsp toasted sesame oil
¼ tsp ground pepper
3 tbsp reduced-sodium soy sauce
WHAT YOU NEED TO DO
Combine broth, 1 scallion, ginger, sesame oil and pepper in a medium saucepan. Bring just to a boil over high heat. Stir and set aside for 20 minutes.
Bring a large pot of water to a boil. Cook spinach for 1 minute. Transfer with a slotted spoon to a colander (leave the water in the pot) and drain
Add noodles to the boiling water and cook according to package directions. Drain and rinse well. Chop the spinach.
Combine noodles & spinach in a large shallow serving bowl, separating the spinach so it doesn't clump together.
Place the saucepan of broth over medium heat. Add tahini, soy sauce & chile oil; whisk until combined. Bring to a low boil and remove from heat.
Pour the sauce over the noodles. Top with bell pepper, walnuts, sesame seeds and the remaining 3 scallions.
KEY BENEFITS OF NOODLES
Health Benefits of Noodles. Let us discuss on the health benefits offered by noodles: Basically, instant noodles are made up of salt, wheat flour and water. The micro nutrients differ according to various brands of instant noodles. Withal, instant noodles have low calories, protein, fibre, mineral and vitamins.