We aren’t huge fans of coriander in my household. It’s not a herb we cook with a lot or use as a garnish. One way that I do like to use it is when I make Coriander Cashew Pesto, to serve with potatoes (eg. Roasted Potato Salad with Coriander Pesto Aioli). Something magical happens when you blend it with cashews and the taste transforms into something really different delicious. Another way I love to have it is with noodles and sauteed vegetables.

This is a delicious 15-minute meal that you can make when you hangry and need to get some healthy greens in your body asap. I whipped this up last night after my toddler was put to bed and I finally had some peace to make something without complaints. After it was made and eaten I figured the rest of the family would probably have enjoyed this too. I just won’t mention its coriander next time…

You can make this dish gluten-free, by changing the noodles. I really like the crunch of green beans and bok choy, but you can use any quick cooking greens. If you don’t have cooked or can chickpeas,  swap for tofu or some whole cashews. The Coriander Pesto can be made ahead of time. I also used this batch for in a chicken schnitzel and salad sandwich, on top of brown rice crackers and dollop on homemade veggie pizza.

 

Coriander Pesto Noodle Bowl with Chickpeas, Green beans and Bok Choy

(vegan, gluten free option)

Ingredients:

1 portion of ramen or soba noodles (I used Hakubaku Organic Ramen )

1 tbsp coconut oil

1 handful green beans, chopped

1 handful of cooked chickpeas

2 small bok choy, chopped

2 tbsp coriander pesto (see ingredients below)

Lemon to taste

Sea salt to taste

Ingredients for Coriander Pesto:

1 bunch of coriander

1-2 cloves garlic

1/2 cup cashews

1/4 extra virgin olive oil

1 tbsp spoon of infused garlic oil (optional)

Sea salt to taste

Method:

1. First, make your coriander pesto. Add all the ingredients to an in a high-speed blender. Add more oil if you want a more running consistency. Just run the blender long enough until all the ingredients are chopped finely, otherwise, the nuts will give you a creamy consistency.
2. Cook your noodles according to package directions and then strain and leave to the side.
3. While the noodles are cooking heat coconut oil in a pan, then add the green beans and chickpeas.
4. When beans are tender at the bok choy and cook until it wilts.
5. Turn of the heat and cashew pesto and noodles. Stir so that the pesto is coating the noodles and vegetables.
6. Garnish with lemon wedges and sea salt before serving.

*Serves 1 hungry person