Ingredients (serves 2)

  • 90g udon noodles
  • 1/2 cup edamame beans
  • 1 shallot, sliced
  • 1 large carrot, julienned
  • 1/2 red capsicum, finely sliced
  • 1/2 yellow capsicum, finely sliced
  • 1/2 wombok cabbage, shredded
  • 1 cup snow peas
  • 4 tablespoons soy sauce
  • 2 teaspoon vegan friendly dashi powder
  • 1 tbs fresh ginger, finely grated
  • 2 spring onions, sliced finely
  • sesame seeds, optional


  • Prepare all vegetables as directed above
  • In a small bowl combine soy sauce and vegan dashi powder
  • Defrost edamame beans by steaming in microwaves for approximately 3 minutes
  • In a pan lightly sauté shallot, edamame, capsicum, carrot, and cabbage, until softened
  • Bring a pot of water to boil and add in udon noodles, cook for approximately 6 minutes or as directed on packaging
  • Add the udon noodles and the sauce to the pan with the vegetables, stir to combine all the ingredients, and serve immediately topping with grated ginger, sesame seeds, and sliced spring onion




Ingredients (serves 1)

  • 60g quick oats
  • 1 cup almond milk
  • 1 medium sized pink lady apple, finely chopped
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1 tbs tahini
  • 2 tsp pure maple syrup
  • crushed walnuts, optional


  • In a bowl add oats, almond milk, half of the chopped apple, and spices
  • Stir until all ingredients are combined and microwave for 2.5 minutes (or cook on a stove top)
  • In a small bowl stir together tahini and maple syrup
  • Remove the oats from the microwave and top with the other half of the chopped apple, extra cinnamon, crushed walnuts, and drizzle with the tahini maple sauce