Vegetable and pine nut extra spicy spinach noodles (recipe)

It smells nice, mummy, but it’s too spicy for me – JD, 4

This week I was set a challenge, could I cook something seriously yummy with Tenderstem Broccoli using no more than ten ingredients and in under ten minutes? I gave it a go, despite the fact that the cupboards were almost bare, and somehow managed to make a whole meal in seven minutes with seven steps and seven ingredients.

So here’s my super speedy recipe for vegetable and pine nut extra spicy spinach noodles – serves two as a main or four as a side / starter.

Ingredients

4-6 Tenderstem Broccoli florets (they vary a little in size)
1 red pepper
1/2 tin of chickpeas, drained and rinsed
1tbsp sunflower oil
1tsp pine nuts
2 blocks of Tiger Tiger Spinach Flavour Noodles (they’re just wheat flour, spinach and salt)
20 half-turns of Chef Kuo Hot Chilli & Garlic Grinder

Instructions

In a pan of boiling water, set the noodles cooking – they’ll need 5 minutes
Warm 1 tsp of sunflower oil in a heavy guage pan on a medium-high heat
De-seed and julienne the red pepper
Chop half the stems of the broccoli
Add to the pan, add the bring the heat down a little and fry for 2 minute
Throw in the chick peas and pine nuts and fry for a further 1 minute until everything is cooked through but still has bite
Drain the noodles, stir into the veg and serve

Phew! All done in seven minutes and seriously yum. The fennel and ginger in the milled seasoning gives a lovely varied flavour while the chilli gives plenty of heat.

Disclosure: we were sent two packs of Tenderstem broccoli, a kitchen timer, a little booklet of recipe ideas and a notepad for the purposes of this challenge. No payment was received and all posts are 100% honest.