High Protein Chickpea Noodles
Serves
2
Good for:
Lunch,
Dinner
Time:
35 mins
Ingredients
- 60g besan – chickpea/ garbanzo flour
- 275ml water
- 1 tablespoon nutritional yeast
- 1 tablespoon of apple cider vinegar
- 2 teaspoons of garlic powder
- 2 teaspoons of onion powder
- ¼ teaspoon of turmeric powder
Step by Step Instructions
Step 1
Prepare noodles by blending all the ingredients until smooth.
Step 2
Pour the blended mixture into a pan over medium heat. Cook, stirring occasionally for 2-3 minutes until it starts to get thick and lumpy. Mix well and continue to cook for another 5 minutes, stir frequently.👩🍳
Step 3
Drop this hot mixture on flat surface (I am using chopping board covered with baking paper.) and then wit back of spatula spread it evenly.
Step 4
Let it cool for 20 minutes. Use a sharp knive to cut noodles/pasta.
Step 5
Serve together with tomato sauce. 😋
More Recipes
Oat and seed bread
Oat and seed breadby Elena Holmes www.elenahealthfood.comlinkedin.com/in/elena-holmes-msc-b98049141facebook.com/elenahealthandfoodServes 2-4Good for: Lunch,DinnerIngredients 250g oat flakes 150g sunflower seeds 40g buckwheat 10g millet 80g flaxseeds, 40g whole and 40g...
Roasted summer vegetable tray bake
Roasted summer vegetable tray bakeby Karen Leewww.thesensitivefoodiekitchen.comServes 2-3Good for: Lunch, DinnerIngredients ½ medium red onion 1 red pepper 1 medium new potato 1 medium courgette 10 cherry tomatoes 100g fresh dwarf beans, green and/or yellow Handful of...
Courgette and fennel salad
Courgette and fennel saladby Karen Leewww.thesensitivefoodiekitchen.comServes 4Good for: Lunch, DinnerIngredients 1 large courgette 1 large fennel bulb large or 2 small bulbs 2 tbsp chopped chives or parsley 1 lemon juice only 1 tbsp apple cider vinegar or more lemon...