POTSTICKER NOODLES
SERVES 1 LARGE OR 2 SMALL PORTIONS
FOR THE SAUCE:
5 tbsp. soy sauce
1 tbsp. rice vinegar
1 tbsp. red curry paste
1/2 tsp. sesame oil
pinch of chili powder
2 tbsp. finely chopped scallion
Greens
FOR THE NOODLES:
1/2 small bok choy, about 1 cup, chopped
1 tbsp. coconut oil
1/2 cup (80 g) broccoli florets
sea salt
freshly ground black pepper
2 1/4 oz. (80 g) broad rice noodles (from an Asian grocery store)
1/2 tsp. finely grated fresh ginger
NUTRITIONAL VALUES
Calories: 290kcal
Fat: 10.5g (6.8g S.Fat)
Carbs: 42.5g
Protein: 6.4g
Sugar: 1.9g
Sodium: 2923mg
METHOD
To make the sauce, combine all of the ingredients in a screw-top jar and shake well. Close the lid tightly and vigorously shake until the ingredients are thoroughly combined. Place aside.
Chop the bok choy finely. In a pan, heat the oil and sauté the broccoli until it is just tender. Set aside and season with salt and pepper.
Cook the noodles according to the package directions in salted water. Just before the end of the cooking time, add the bok choy. Drain the noodles and bok choy in a colander, then rinse with cold water before returning to the pan. Add the sauce and re-heat everything until everything is hot. Fold in the broccoli and ginger before transferring to a lunchbox.
Chop the bok choy finely. In a pan, heat the oil and sauté the broccoli until it is just tender. Set aside and season with salt and pepper.
Cook the noodles according to the package directions in salted water. Just before the end of the cooking time, add the bok choy. Drain the noodles and bok choy in a colander, then rinse with cold water before returning to the pan. Add the sauce and re-heat everything until everything is hot. Fold in the broccoli and ginger before transferring to a lunchbox.
