Tag Archives: rice noodles

Heathy Pasta Carbonara

Carbonara is one of those meals that my husband adores, but being full of cream, (which I don’t like and it doesn’t like me), I never make it.  Then I felt inspired. Somehow in the midst of sleep deprivation these idea pop into my head. It was a pile of spirallised courgettes and carrots that gave me the idea. I had prepared them ready for a stir fry but they started talking noodles to me, which led to carbonara. It may have been due to eating out and reading a pasta/pizza style menu the night before 😉

With a well stocked kitchen this was a literal doddle to make. It took 10 minutes from start to finish as I had the veggies prepped already. One of those meals you can prep ahead and then cook in a flash. Even better I had a little toddler helper who really enjoyed all the beating of the eggs, the stirring and big bonus, he ended up eating a fair bit of carrot as we cooked.

Dietitian UK: Toddler cooks Healthy Spag carbonara

I used rice noodles because I fancied them and they are so quick to cook! You could of course use spaghetti. I didn’t add the parsley to this batch but it would make a great addition, as would bacon!

Dietitian UK: Healthy Spag carbonara

Heathy Pasta Carbonara - Gluten free
Serves 4
A healthy take on spaghetti carbonara
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
309 calories
40 g
198 g
10 g
14 g
4 g
261 g
445 g
5 g
0 g
4 g
Nutrition Facts
Serving Size
261g
Servings
4
Amount Per Serving
Calories 309
Calories from Fat 88
% Daily Value *
Total Fat 10g
15%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 198mg
66%
Sodium 445mg
19%
Total Carbohydrates 40g
13%
Dietary Fiber 3g
13%
Sugars 5g
Protein 14g
Vitamin A
134%
Vitamin C
30%
Calcium
22%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large courgette
  2. 2 large carrots
  3. 60g mushrooms
  4. 100g green beans (I used purple ones)
  5. 150g Rice noodles
  6. The sauce
  7. 4 eggs
  8. 2 tbsp greek yoghurt
  9. 1 tbsp cream cheese
  10. 50g parmesan
  11. plenty of black pepper
  12. bunch of fresh parsley
Instructions
  1. Spiralise the courgette and carrots.
  2. Chop the mushrooms and beans.
  3. Cook the noodles, in the last 3 minutes of cooking add the veggies.
  4. Whilst it cooks, whilst the eggs, add in the yoghurt and cream cheese.
  5. Drain and turn the cooker off.
  6. Quickly add the sauce to the pasta and stir in, the eggs will cook in the residual heat. Stir for a few minutes.
  7. Add plenty of pepper, the parmesan and the parsley.
  8. Serve with parmesan if wanted!
beta
calories
309
fat
10g
protein
14g
carbs
40g
more
Dietitian UK https://www.dietitianuk.co.uk/

Super fast chicken and veggie noodles

IMG_0934

 

So we’ve discovered a spiraliser. Something I wasn’t planning to jump on the bandwagon about but hey, I was sent one for free to review. My verdict. It’s such a fun gadget, though you can’t spiralise everything 😉

My boy (aged 2) has been in one of those fussy stages. Definitely not a fan of vegetables when they are just plonked in lumps on his plate. On a recent trip to Wagamama’s I watched him chow down a good portion of rice mixed with thin strips of carrots and peppers, so it got me thinking…. surely I could replicate that at home. It turns out the spiraliser does the trick for me. We’ve started having “carrot noodles”. It appears if I spiralise a carrot and pop it on a rice cake on top of cream cheese I am given a huge grin and the carrot disappears into the boy’s belly. Then added to noodles I get the same response. RESULT.

The other win about this recipe is it is so quick to make and I always have the ingredients to make it on hand. I keep chicken frozen in batches which are quick to defrost. You can also completely make this your own and add prawns, other veggies, fish – whatever you have to hand.  The above picture was made after a trip to London, we got stuck in traffic coming home and I was faced with starving children, within 10 minutes dinner was ready.

Superfast Chicken and Veggie Noodles
Serves 4
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
342 calories
33 g
85 g
8 g
34 g
1 g
267 g
427 g
6 g
0 g
6 g
Nutrition Facts
Serving Size
267g
Servings
4
Amount Per Serving
Calories 342
Calories from Fat 67
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 85mg
28%
Sodium 427mg
18%
Total Carbohydrates 33g
11%
Dietary Fiber 3g
14%
Sugars 6g
Protein 34g
Vitamin A
142%
Vitamin C
162%
Calcium
5%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100g rice noodles
  2. 1 tbsp oil (I use rapeseed or walnut)
  3. 2 carrots spiralised
  4. 1 onion thinly sliced
  5. 2 peppers thinly sliced
  6. 2 cloves garlic, crushed
  7. Ginger, 1/4 inch of root grated or 1/2 tsp ground
  8. 1 tsp chinese 5 spice
  9. Soy sauce 1 tbsp (use a gluten free option if you need to)
  10. Sweet chilli sauce 1 tbsp
  11. 1 chilli sliced (optional)
  12. 400g cooked, shredded chicken
Instructions
  1. Place the noodles in boiling water and simmer for 3 minutes. Drain and set aside.
  2. Meanwhile spiralise the carrot, chop the pepper and onion.
  3. Heat the oil in the pan, add the veggies and cook for a couple of minutes.
  4. Crush the ginger and add to the pan.
  5. Grate in the ginger and add the 5 spice and chilli (if using).
  6. Add in the soy sauce and sweet chilli sauce.
  7. Now put in the chicken and heat through until the chicken is hot.
  8. Finally mix in the noodles and reduce the heat to low whilst you mix well to combine it all.
Notes
  1. Top tip: you can keep root ginger in the freezer and grate from frozen, including the skin.
beta
calories
342
fat
8g
protein
34g
carbs
33g
more
Dietitian UK https://www.dietitianuk.co.uk/