A quick and easy meal which is both light and satisfying. It is filled with fibre, greens and healthy fats and is grain free and vegan with good levels of protein!
Ingredients:
2 to 4 portions glass noodles ( also called mung bean vermicelli)
Water
400g frozen broccoli florets
4 tablespoons golden sauce
1 cube organic vegetable stock
1 1/2 cups homemade coconut milk ( if using the canned version then use 1 cup and add 1/2 cup water)
1/4 cup sifted gluten free flour ( I used plantain flour, channa/garbanzo bean flour will also work well)
Method:
For the sauce:
Put the broccoli florets in a large saucepan with a little bit of water, just enough that they don’t stick or burn
When they have defrosted, add the golden sauce and coconut milk
Crumble in the vegetable stock and bring the whole mix to a boil
Remove from heat and stir in the sifted flour
Once the flour is well mixed in, return the pot to the heat and let everything simmer on a low heat until the broccoli is cooked through
Add salt if needed
Serve hot over the glass noodles
For the noodles:
Bring a pot of water to a boil
Remove from heat and add the noodles
Leave to stand for a minimum of 5 minutes
Test the noodles for softness, if still too chewy, leave for another minute and test again
Drain and serve
Serves 2 to 4