LOW-CARB GARLIC & GINGER NOODLES, Vegan, Triple-Duty, Budget-friendly

 These low-carb noodles pack such a culinary punch you won't care it's vegan

updated June 2022

Gorgeously savoury Garlic & Ginger 'Glass' Noodles, low-carb 
 '...really fresh, bright taste.' Taster

A bowlful of these spicy aromatic noodles make as snazzy and satisfying a dinner as a packed lunch.   

What makes it low-carb are the transparent noodles which are made from green bean starch. (Conventional noodles will also work.)  The things that make it so sassy are the delicate crunch and texture of water chestnuts and bamboo shoots.  And don't forget the rainbow of raw veg.   

It's perfect for the carb-phobic but also really fabulous for the noodle lover.  Vegans will love it but so will everyone else.

Bamboo shoots and baby corn may not be a staple in your cupboard.  No problem.  Replace them with your own choice of crunchy vegetables - raw or blanched.  Same goes for the bell pepper and peas -- just throw in something with a similar texture.  

'Glass' Noodles, made of starch
from green beans, low carb

Cost:  £2.75
Feeds: 3-4

Ingred:
   114gm/4oz glass noodles, made of green bean starch

  
   6 tbsp spring onions, white & green, finely chopped
   30g/1oz drained tinned water chestnuts, in fine matchsticks     

   30g/1oz drained tinned bamboo shoots, in fine matchsticks
   30g/1oz finely sliced red bell pepper
   1/4 cup defrosted frozen peas

    generous handful salted roasted peanuts, coarsely chopped (if using store-bought, rub roughly with paper serviettes to remove smoky of the oil and salt)

   pinch or two chilli flakes, to taste (opt)

 Dressing:   1 tsp toasted sesame oil, 2 tablespoons(tbsp) peanut butter (or tahini), 1 1/2 tbsp jasmine tea, 1 1/2 tbsp reduced salt soy sauce,  1 1/2 tbsp red wine vinegar;   1 1/2-2 tbsp sugar or honey or maple syrup;   1 1/2 tbsp peanut or other light veg oil;   2 med cloves peeled garlic   30g/1oz peeled fresh ginger;   juice of half an orange

Method:

1. Place noodles in a deep bowl; cover in  boiling water 5 mins; drain;  rinse in cold water.  If you like, cut the noodles in 2-3 places with kitchen scissors or a sharp knife. It's apparently bad luck to cut noodles but the kitchen gods will probably forgive westerners.  Shorter pieces of noodle will be easier to mix, serve & eat.  
2. Mix in a teaspoon of sesame oil to stop noodles sticking  
3. Combine dressing ingred in a smoothie maker or processor; blitz till smooth; taste for seasoning
4. Pour over noodles; toss to distribute
5. Prepare serving dish.  Use tongs to place 1/3 of the noodles in the bottom;  scatter over 1/3 water chestnuts, bamboo shoots, bell pepper, peas, green onions and 1/4 of the peanuts; lightly season with pepper & salt
6. Layer a further third of the noodles on top and repeat 5
7. Top with final layer of noodles 
8. Arrange veg & nuts prettily on top

Comments:

'...a really fresh and bright taste; the peanuts and other crunchy bits give added interest.  It's a whole group of flavours I'm not used to that works wonderfully.  Thank you for broadening my taste experience.'  Political Agent

Tips:

• This is quite spicy & pungent and may not appeal to children; 67 recommends Unfried Rice , without the egg for vegans,  which is quick and easy to prepare
• Add cubes of smoked tofu for more protein
• Add cooked chicken or other meat or prawns or an omelette sliced in shreds for more protein  

                 More vegan dishes on Nav Bar/Recipes II...

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.