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Healthy plant-based recipes full of good stuff whilst being free from refined sugars and wheat. The food blog is a space to kickstart your inner creativity!

Fennel and beetroot noodle stir fry

Wow it's been a while since i've blogged a recipe within minutes of creating it (ok it was yesterday but i'd already posted for the day!)  But here you are... I couldn't wait to share this with you because of a number of things...

fennel beet 3a.jpg
  1. it was incredibly yummy
  2. it took 10 minutes start to finish!
  3. it was all pretty and red and that made me smile (did I really just say that?)
  4. I've been wanting to make a recipe with fennel for ages (thanks to Coconut and Berries for the inspiration!)

Grab your ingredients and get ready to rock the red.  I picked up some homemade beetroot & orange chutney at a craft fair a few days ago and so was keen to dollop a spoonful of this in my dish, I just used a scant tablespoon worth and it gives a little extra zing, but i'm sure it would have been just as yummy without. Feel free to add a little chutney if you desire.

You'd could also substitute other types of pasta or noodles. I went for fat brown rice noodles I had in the cupboard, it's a great gluten free option and they also cook so quickly. If you use an alternative simply follow the cooking instructions on the pack and briefly stir through the pan once cooked.

P.s it was actually hard to shoot this dish, the vibrancy of the red kept blowing the colour balance right off!

Recipe:  Fennel and beetroot noodle stir fry

Serves 2

Ingredients:

  • 3 cloves garlic- crushed
  • 1-2 tsp coconut oil (or other)
  • 1 head of fennel- sliced (approx 2 cup worth once sliced)
  • 1 small beetroot- grated (approx 1/3 cup worth)
  • 1 tin tomatoes (approx 1 heaped cup worth)
  • two handfuls of baby tomatoes- halved
  • 1-2 tbs beetroot chutney (optional)
  • 2-3 tbs lemon juice (use juice of one lemon)
  • approx 2 cup brown rice noodles (or other noodles of choice)

Method:

Place the noodles in a bowl of boiling water and allow for soften for 5 minutes whilst preparing the rest of the dish.

Heat the oil in a pan and add the fennel and garlic. Fry for 3 minutes or so before adding the grated beetroot. Fry for a further 3 minutes before adding all remaining ingredients including the noodles (drain them first) and stir through for a final 3 minutes or so to heat through.

fennel beet 4a.jpg

Since it's all gone a bit red themed round here, I thought I just take this opportunity to post a quick follow-up on the 'Ramp up the Red' charity event for the British Heart Foundation that I assisted my friend with (I supplied Wholeplus goodies and took part as the role of second photographer for the shoot).

Here is my little section in the event brochure and I also supplied a hamper of my Wholeplus goodies for the raffle. The event was a great success and blasted past the donation target!

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