green beans Archives

Canned food

Upgraded tuna niçoise

20 minutes

Beans recipes

Edamame bean salad

Beetroot recipes

Roast beetroot and pumpkin seed salad

1½ hours

Asian recipes

Stir-fried tofu in a fiery sauce

1 hour

Mince recipes

Chicken larb with lettuce

15 minutes

Bacon recipes

Bacon-wrapped green vegetables

5 minutes

Egg recipes

Soft-boiled eggs with garlicky beans

15 minutes

Braai recipes

Spicy lamb chops with lemony greens

15–20 minutes

Asian recipes

Tempura green beans

10 minutes

Easy noodle salad with coconut dressing

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

3 baby beetroot, peeled
500 g a mix of broccoli, sugar snap peas and green beans
300 g egg noodles, cooked and drained
Fresh mint, to garnish

For the dressing, whisk:

1 x 400 ml coconut milk can
2 t dried chilli flakes
1 garlic clove, finely chopped
1 t fish sauce
1 x 5 cm fresh ginger piece, peeled and grated
1 T soya sauce
Sea salt and freshly ground black pepper, to taste
1 lime, juiced and zested

Method

To make the noodle salad, thinly shave the beetroot using a vegetable peeler.

Blanch the vegetables in boiling salted water for 3–5 minutes, then drain, slice in half lengthways and toss with the noodles and dressing.

Serve the noodles topped with the shaved beetroot and fresh mint.

Discover more Asian-inspired recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Chargrilled steak and green beans

Upgraded tuna niçoise

Edamame bean salad

Roast beetroot and pumpkin seed salad

Stir-fried tofu in a fiery sauce

Chicken larb with lettuce

Bacon-wrapped green vegetables

Soft-boiled eggs with garlicky beans

Spicy lamb chops with lemony greens

Tempura green beans

Niçoise salad with warm soft-boiled eggs

Easy noodle salad with coconut dressing

Easy noodle salad with coconut dressing

Ingredients

Method