DIY instant noodles {GF, vegan}

When you are intolerant and allergic to most staple ingredients, it can be hard to pull together a quick meal. Instant noodles are not a great nutritional choice when you can eat them, but they are fast.

I’ve been toying with the idea of DIY instant noodles for a while and I think you’ll be happy with this recipe – it’s simple, it’s tasty and it’s much healthier than two-minute noodles. You can even put the ingredients in a mason jar to take to work. Just add boiling water and garnish when you are ready to eat.

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DIY instant noodles {GF, vegan}
Serves 2

For the soup base
1 tbsp chickpea miso powder (or a soy-based miso)
1 tbsp vege stock powder (see note below)
1/2 tsp wakame flakes

For the fillings
100g dried mung bean vermicelli noodles
1 carrot, julienned
1 cup white cabbage, finely sliced
1/2 cup tuscan kale, finely sliced
2 tbsp ginger, grated
3-4 cups boiling water
1 tbsp gluten-free soy sauce
Spring onion, to serve
Thai basil, to serve
Lime juice, to serve

Place the soup base ingredients in the bottom of a bowl or glass container. Add noodles and vegetables.

Pour boiling water into the bowl or container until all ingredients are covered. Let sit for 5 minutes, with a saucer or lid on top.

Garnish with spring onion and Thai basil, and drizzle with fresh lime juice.

NOTE: I make my own vegetable stock powder from 2 tbsp mushroom powder mixed with 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp cracked pepper and 1/2 tsp celery seeds.

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The best Buddha bowl | Chickpea scramble breakfast bowl

I only started making chickpea scramble recently. I’m all for a good tofu scramble but lately I’ve been trying to cut down on my soy intake. Not that my intake is particularly high, just because I think tofu is an ‘easy’ option for a vegan – suddenly, you have had a lot of it over a week without even realising it.

When I first made this chickpea scramble, it was good, but something was missing. It needed something fresh, but fresh herbs and lemon juice weren’t the answer. Sure, it made it better, but it was still lacking. Then I picked up some lovely fresh pomegranates at a great little greengrocer in the lower Blue Mountains of Sydney.

Pomegranates were the answer indeed. And, while I’ve called this a breakfast bowl, it’s also a lunch bowl, and even an any-time-of-the-day bowl – also known as a Buddha bowl.

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Chickpea scramble breakfast bowl
Serves 2

3 tbsp aquafaba
1 can chickpeas
1/4 tsp ground turmeric
1 tsp ground cumin
1/2 tsp sweet smoked paprika
3 tbsp nutritional yeast
Salt and pepper, to taste
2 spring onions, roughly cut
4 garlic cloves, minced
1/4 lemon, juiced
2 cups baby spinach, roughly sliced
Seeds from 1 fresh pomegranate
1 small sweet potato, roughly chopped and roasted, to serve
1/2 avocado sprinkled with black and white sesame seeds, to serve
1/4 head leftover cooked cauliflower, to serve

Add aquafaba, chickpeas, turmeric, cumin, paprika, nutritional yeast, and salt and pepper to a bowl and mash until only a small amount of chickpeas are still whole.

Heat some oil in a saute pan over a medium heat. Add spring onions and garlic cloves and cook until browning and fragrant. Add the chickpea mix and lemon juice, and let cook for 2 minutes.

Add the spinach and mix through. Cook for a further 5-8 minutes, until spinach has wilted.

Divide the chickpea mix into two bowls and add the pomegranate seeds. Add the leftover cauliflower, sweet potato and avocado, and serve.