Thai stir fry with tofu..

Ingredients.. 450 g/1 lb tofu 2 tbsp cooking white wine 125 g/4 oz naked gluten-free noodles 3 tbsp olive oil 1 onion, peeled and finely chopped 1 garlic clove, peeled and finely sliced 2.5 cm/1 inch piece fresh root ginger 125 g/4 oz beansprouts Handful of baby corn 2 tbsp light soy sauce 1 tsp

Singapore Noodles with Chicken

Ingredients: 400g/4 oz thin rice noodles 2 tbsp olive oil Non-meat chicken, cut in chunks 2 green chillies, sliced diagonally ¼ Savoy cabbage, sliced 1 large carrot, peeled and coarsely grated 2 tbsp curry powder 50 ml/ 1 ¾ fl oz/1/4 cup shaoxing rice wine 2 tbsp light soy sauce 1 tsp sesame oil (optional)

Spicy Asian Tofu Salad

Ingredients: ½ x 400g block firm tofu 100g buckwheats noodles 1 tsp coconut oil 1 carrot, peeled ¼ red cabbage, thinly sliced A handful of beansprouts A large bunch of fresh coriander, Chopped, with a few leaves Reserved to serve 2 tsp unsalted raw peanuts, (optional) chopped to Serve 1 tsp sesame seeds, (optional) to

Spaghetti Frittatas

These little noodle nests are truly predestined for the lunchbox. Spaghetti frittatas Combine all the best features of delicious, creamy pasta dish. They’re baked until crisp to make them even tastier and best of all: you can eat them with your fingers. Ingredients: For the Frittatas 150g (5 ½ oz) wholewheat spaghetti Sea salt 30g

Cabbalicious tofu dish

Ingredients: 1 small cabbage, shredded 1 small onion, finely chopped 2garlic cloves, finely chopped Block of tofu, cut in cubes 100g barennaked, protein noodles Salt and pepper, to taste Olive oil Method: 1.Season tofu with your chosen seasoning to taste 2.Preheat sauce pan with oil, then add tofu cubes to browned then transfer to dish

THAI RED CURRY WITH NOODLES

Ingredients: ½ celeriac (celery root), peeled 60g/2 ¼ oz/1/2 cup cashew nuts, soaked for 2 hours 225ml/8 fl oz/1 cup low-fat coconut milk ½ onion, finely chopped 3 cherry tomatoes, rinsed Juice of ½ lime ½ small red chilli, chopped ½ avocado, peeled and stone remove 1 tsp fresh root ginger, grated 1 clove garlic

Thai-Style Squash and Noodle Soup

Ingredients: 2 tsp coconut oil 1 red chilli 5 cm (2 in) piece of fresh root ginger, peeled and chopped Into matchsticks 2 shallots, sliced 400g (14 oz) squash, peeled and chopped into 1-2cm (1/2-3/4in) cubes 1 litre (35 fl oz) cubes 1 litre (35 fl oz) hot light vegetable stock 100g (3 ½ oz)

Tofu Style with pak Choi

Ingredients: 400g (14 oz) firm tofu cut in lengthways 1 large pack pak Choi,Cut lengthways 2 stalks spring onions 3 tbsp soy sauce (tamari sauce) 100g (3 ½ oz) rice noodles Salt and pepper to taste 2 tbsp olive oil Method: Heat wok pan add oil to pan and toss tofu for a few minutes,

Rice Paper & Nori Rolls

Ingredients: 50g/1 ¾oz rice noodles 8 rice paper sheets 2 carrots, cut into Matchsticks strips ½ red pepper, deseeded and cut into matchsticks 80g/2 ¼ oz/oz/1/2 cup almonds, finely chopped 1 tbsp chia seeds 1 handful of mint leaves, finely chopped 1 handful of coriander/cilantro leaves, finely chopped 2 nori sheets, cut into quarters Sesame

Creamy Brussels Sprouts With Carrots

Ingredients: 800 g/1 lb 12 oz Brussels sprouts 6 young carrots For the sauce: 125 ml/4 oz/1/2 cup soy cream 4 fresh basil leaves, finely chopped Pinch each ground black pepper and paprika, to season Method: 1.Clean the sprouts 2. Peel the carrots and cuts them into batons. Steam the carrots and the sprouts for