Soy Roasted Vegetables with Ginger Noodles

Soy Roast Veg with Noodles small picFish sauce is a pungent, unmistakeably Southeast Asian ingredient that I love using. It gives Thai curries a restaurant quality, and used sparingly, it’s a brilliant seasoning for cruciferous vegetables. These simple noodles, dressed with oil, garlic and ginger, are all you need to hit your senses, and the synergistic effects of different antioxidants in these ingredients may be more powerful than previously thought. The nuts and gorgeous greens give this light and easy-to-prepare dish bags of protein and fibre.

Ingredients: Serves 2

3 tbsp coconut oil, melted
½ tsp turmeric
2 tbsp soy sauce
½ tsp chilli powder
150g broccoli, separated into  3cm florets
150g cauliflower, separated into 3cm florets
1 red onion, roughly cut into chunks
80g buckwheat soba or brown noodles
25g sugar snap peas, thinly sliced
25g spinach, finely chopped
10g unsalted peanuts (optional)
crushed lime wedges, to serve
1 red chilli, sliced, to serve (optional)

For the dressing:

5cm piece of root ginger, peeled and finely grated
garlic clove, finely grated
30ml sesame oil
2 drops of fish sauce (optional)

Preheat the oven to 200°C/180°C fan/gas 6.

Mix the melted coconut oil, turmeric, soy sauce and chilli powder together in a bowl. Put the broccoli, cauliflower and onion in a separate large bowl, add the coconut oil mixture and smother the vegetables in it. Tip the vegetables into a roasting tray and bake for 25 minutes, until golden.

Meanwhile, mix the dressing ingredients together in a large bowl and cook the noodles in a pan of boiling salted water for 6 minutes (or according to the packet instructions). Drain the noodles, then transfer them to a large serving bowl. Add the sugar snap peas and spinach and half the dressing and toss to combine.

When the vegetables are cooked, remove them from the oven and tip them straight into the bowl with the remainder of the dressing, while they’re still hot.

Serve the noodles with the roasted and dressed vegetables on top, scattered with the peanuts, with lime wedges and sliced red chilli on the side (if using).

The Doctor's Kitchen coverRupy is a medical doctor and a firm believer in the power of food and lifestyle change as medicine.  Using his experience as an NHS GP, health writer and foodie, he’s just written his first cookbook that you can check out here 

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