On a Sunday night, especially when it gets cold and dark, and people start to feel fluey, my favourite supper to snuggle down with is a big steaming bowl of asian noodle broth. This is something I picked up from my sister, who likes to make it at the end of the weekend when she wants something that tastes fresh and cleansing, but it is also the ultimate comfort food.
Having always been told to “eat our greens” when we were little, I definitely had convinced myself (until recently) that green vegetables were best for you. Carrots supposedly help you see in the dark – which was definitely an exciting idea as a child – but other than that, all the bright, multi-coloured veg were inferior. But then a few years ago, I can’t remember if I read it or heard, but someone told me to eat the rainbow, which not only sounds cool, but it does amazing things for your body too!
This doesn’t mean stop eating anything green – people love green smoothies and juices – green is still good. As with most things, it is just about balance. So I thought to accompany a very bright recipe I should find out more about the whole “eat the rainbow” concept.
My colourful ramen bowl is packed full of multicoloured veg – red peppers and tomatoes both rich in vitamin A, vitamin C, manganese, fibre. Tomatoes contain loads of lycopene which is thought to act against cancer. Purple fruit and vegetables like red cabbage are high in powerful antioxidants called anthocyanins, which protect blood vessels and give your skin a healthy boost.
2 cloves garlic
1 big knob of ginger
Zest and juice of half a lemon
Soy sauce to taste
1 cup of peas
1/2 red pepper
1/4 red cabbage
1 cup of cherry tomatoes
1/4 of a cucumber
Optional – five spice, vegetable stock, splash of coconut milk, lemongrass, coriander
Bring a pan of water to the boil, then grate in the garlic, ginger, chilli, lemon zest and squeeze in the juice and soy sauce (this is also the time to add in any of the optional ingredients if you want to mix it up a bit). Cook the peas and noodles in the broth and chop up the remaining veg before adding them in at the last minute and letting them steam in the broth for 30 seconds. Serve with spiralised cucumber, freshly chopped coriander and a wedge of lemon. Divide between two bowls and enjoy!