Serves 4

     200g rice vermicelli noodles

     1 large carrot, cut into thin matchsticks

     1 telegraph cucumber, seeds removed, cut into thin matchsticks

     1 long red chilli, seeds removed, cut into thin matchsticks

     300g peeled cooked prawns (tails intact), deveined

     1 cup (75g) bean sprouts

     1/4 cup each of mint, coriander and Thai basil leaves  

     2 tbs brown sugar

     2 tbs fish sauce

     1/3 cup (80ml) lime juice

     1 long red chilli, seeds removed, finely chopped

     1 garlic clove, finely chopped

In a bowl, stir in the sugar, fish sauce, and lime juice until sugar dissolve , then stir in chilli and garlic. Set aside until needed.

Cook rice noodles according to packet instructions, drain well, then place in a large bowl.

Add the carrot, cucumber, chilli, prawns, bean sprouts and herbs to the bowl of noodles.

Pour the dressing on bowl, toss well to combine, then ready to serve.

Nutrition information per serving:

Healthy Warm Noodle Recipes

Serves 4

Ingredients Prepared:

     2 tbs sesame seeds
     500g pkt thick wheat noodles
     1/2 large telegraph cucumber, peeled, halved lengthways
     2 carrots, peeled
     1 red capsicum, quartered, deseeded
     3 limes, halved
     100ml kecap manis (sweet Indonesian soy sauce)
     2 1/2 tbs peanut oil
     2 tsp brown sugar
     Ground black pepper, to taste
     6 green shallots, trimmed, thinly sliced
     1 small (about 450g) daikon radish, peeled, finely shredded (optional)

How to Cook:

Brown sesame seeds

Add and cook sesame seeds on a large frying pan over high heat , tossing, for 3-4 minutes or until golden. Transfer to a plate and set aside.

Cooking Noodles

In a large saucepan of boil water over high heat. Add the noodles and cook, uncovered, for 6 minutes or until just tender.

Prepare vegetable

Meanwhile, use a teaspoon to deseed the cucumber. Cut the cucumber, carrots and capsicum into long, thin strips.

Make dressing

Juice 3 lime halves and cut the remaining lime halves into wedges. Place lime juice, kecap manis, oil, sugar and pepper in a small screw-top jar. Shake to combine.

Mix noodles with sauce

Drain the noodles and return to the pan with the dressing and green shallots. Cook over medium-low heat, tossing constantly, for 2 minutes or until heated through.

Add vegetable and serve

Remove pan from heat and add the sesame seeds, cucumber, carrots, capsicum and daikon. Toss gently to combine. Serve with lime wedges.

Pasta with Tomato sauce Recipes

Serves 6

Ingredients Prepared:

     3 tablespoons extra virgin olive oil
     2 cloves garlic, peeled and chopped
     1 (14.5 oz) can diced tomatoes, drained
     14 oz fusilli (spiral) pasta
     salt and pepper to taste
     3 tbsp pesto
     3 tbsp freshly grated Parmesan cheese
     3 tbsp fresh basil leaves for garnish

How to Cook:

Make Sauce

In a medium skillet over medium heat, heat the oil and saute garlic for 2 minutes, add tomatoes and simmer for 10 minutes.

Cooking Pasta

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente (tender) drain and return to pot.

Toss Pasta and Sauce

Season tomato sauce with salt and pepper; stir in pesto. Pour sauce over hot cooked pasta and mix well. Sprinkle with cheese, garnish with basil leaves and serve immediately.

Noodles stew and chopped sauce Recipes

Ingredients Prepared:

     5 oz arugula / rocket leaves
     8 oz thin ribbon noodles
     2 medium-sized ripe tomatoes
     1 small clove garlic
     1 1/2 oz grated hard cheese
     6 tbsp extra-virgin olive oil
     salt and black pepper

How to Cook:

Preparing Vegetables

Wash well rocket leafs and dry in a salad spinner. Pour boiling water on to the tomatoes in a bowl, wait 10 seconds then drain and fill the bowl with cold water; drain again and peel, remove the seeds and any hard stalk sections and chop the flesh coarsely.

Making Sauce

Place the rocket leaves in the food processor with the peeled garlic clove and grated cheese and process just enough to chop finely, not to turn into a paste. Turn into a mixing bowl, stir in the oil and the drained chopped tomatoes. Add a little salt and plenty of freshly ground pepper.

Cooking Noodles

In large saucepan, boil plenty of salted water and cook ribbon noodles (taglierini) for 3 minutes or until tender. Drain well. 

Reserving about 120 ml of the liquid on the saucepan. Return the noodles to the saucepan, sprinkle with some of the reserved hot water so that it is very moist and then stir in the sauce. Ready to serve at once.