Ingredients

  • zest and juice of 2 lemons, plus additional juice to make ¼ cup (if required) shopping list
  • ½ tbsp tapioca starch (not granules) shopping list
  • ¼ cup low sodium vegetable broth shopping list
  • 1 tsp tamari shopping list
  • 1 (1 g) packet stevia shopping list
  • generous pinch chili flakes shopping list
  • 1 tsp fresh-grated ginger shopping list
  • ¼ tsp nanami togarashi* shopping list
  • 1 large clove garlic, minced shopping list
  • 30 green beans shopping list
  • 3 ½ oz broccoli shopping list
  • 2 oz brown rice noodles (I used a wide, "Pad Thai" style), cooked and drained shopping list

How to make it

  • Blend juice, tapioca starch, broth, soy sauce, stevia, lemon zest, chilli flakes, togarashi and garlic. Set aside.
  • In a small amount of water in a wok or saute pan, cook beans and broccoli until just crisp-tender.
  • Pour in the lemon sauce and noodles.
  • Simmer, stirring, for 4–5 minutes until the sauce is thick and coats the noodles and vegetables.

Reviews & Comments 1

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  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 308.9
    Total Fat: 0.7 g
    Cholesterol: 0.0 mg
    Sodium: 386.2 mg
    Total Carbs: 68.8 g
    Dietary Fiber: 13.3 g
    Protein: 11.1 g
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