Vegan “Two-minute Noodles”
Full disclosure… it takes longer than 2 minutes. Buuuuutttt it’s worth the extra time and it’s way healthier than a pre-packaged cup of noodles, that I promise!
The postpartum period is all about boosting your oxytocin levels to extreme highs to promote a deep connection with your new bundle of joy. In many circumstances our oxytocin levels are boosted by feelings of nostalgia. When I think of my childhood I think of movies like Mrs Doubtfire, cuddles with my Mum and food that wasn’t overly complicated. It’s different for everyone so have a think about what it would be for you.
I came up with this recipe for a highschool friend who’d just given birth, when she messaged the next day and asked for the recipe I knew it was a hit! The trick is in the quality of ingredients with this one. It’s warming and hearty spices kick starts a new mum’s digestion and the vermicelli noodles keep a breastfeeding mama fuller for longer, which is always a positive. Make this for the newborn mum in your life, or alternatively freeze for yourself and reheat in a moment of breastfeeding starvation! Note: skip the step where you add the noodles and spinach before freezing, instead add in once soup is reheated. Makes for a quick and nutritious meal!
Ingredients
1 Leek, sliced thinly
5cm knob of Ginger grated thinly
1 Onion diced (omit if reflux baby)
2 cloves of Garlic minced (omit if reflux baby)
1 tbsp mild Curry powder
1 tsp Turmeric powder
3 Carrots, sliced thinly in half moons
3 Celery stalks, sliced thinly
1 large Zucchini, sliced in half moons
Handful of fresh spinach per person
1L Massel Chicken stock (brand is important as it gives that chicken noodle flavour)
2 Bay leaves
Salt and pepper to taste
1 packet of Vermicelli noodles
Method
Prep Time: 15 Mins
Cook Time: 30 Mins
Serves 6
First prepare all vegetables. Add olive oil, ghee or preferred cooking oil to a saucepan over medium-high heat. Add leek, onion and garlic. Saute until the onion starts to go translucent. Add in spices and ginger. Stir gently until fragrant. Add vegetables (except spinach) and add stock and bay leaves. Bring to boil, then turn down to a simmer. Put on the saucepan lid and allow vegetables to cook through for about 15-20 minutes. If too much stock has cooked off, add a cup or two of boiling water, the flavours are big enough to be thinned out. Once carrot can be pierced with a knife, break vermicelli noodles into the pot and turn off heat, cover and let the residual heat cook the noodles through. When ready to serve stir spinach into the pot, allow to wilt and serve. Always yummy with a fresh squeeze of lemon too if you have it. Don’t forget to season to taste too!
Enjoy Mama x
