SWEET & SAVOURY STIR FRIED UDON NOODLES

SWEET & SAVOURY STIR FRIED UDON NOODLES

by | Mar 28, 2024 | Recipes

SWEET & SAVOURY STIR FRIED UDON NOODLES

By Director – Josh Ball ·  · 3 min read

SWEET & SAVOURY STIR FRIED UDON NOODLES

Sometimes even the best cook can run out of inspiration, especially when all that's left in the fridge is a mix of random veggies—perhaps a lone broccoli stem or a bag of carrots. For those days, we love to turn to the classic Stir-Fried Udon Noodles. It's one of the most versatile recipes out there, allowing you to swap any veggies listed in the recipe with whatever you have on hand. You can also add your favourite proteins to make the meal even more satisfying.
No udon noodles in your pantry? What perfect timing! We've just rescued over 2500 packs of Mr. Chen Udon Noodles that were rejected by supermarkets due to their approaching best-before dates! And if you're a Farmers Pick subscriber, you can get them for up to 40% off!
While you're at it, take a peek at our Farmers Pick Pantry, freshly stocked with OVER 28 NEW essential items such as olive oil, herbs, pink salt, and high-quality tomato sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Asian
Servings 2 servings

Ingredients
  

  • 2 tbsp olive oil
  • 2 Carrots
  • 1 Broccoli (you can also use pak choi, mushrooms, capsicum, snow peas, corn, spinach)
  • 1 tbsp fresh ginger
  • 1 tbsp fresh chopped garlic (Optional)
  • Spring onion
  • 2 tbsp low sodium soy sauce
  • 2 tbsp honey

NOODLES

  • 1-2 Portions of Noodles
  • 1/3 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Heat your large pan with olive oil or coconut oil. Once the pan is heated, add your spring onion, ginger and garlic, lightly fry until brown. Thereafter, add your chopped carrot and broccoli mixture as well as the honey and soy sauce. Allow the mixture to cook for 15 min.
  • At the 10 min mark, in a small pot, boil some water, add your Udon noodles, salt and some olive oil. Allow the noodles to cook for 4-5 min, once cooked, strain and rinse with cold water.
  • Finally add the noodles to the rest of the stir fry, add your almonds as well if you are planning to add them. Stir fry the mixture for another 6 min adding a little more soy sauce and honey if needed. (Taste first).
  • Finally serve the noodle stir fry with a delicious fried egg.
Keyword Savoury, sweet

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VEGAN PUMPKIN PAPPARDELLE

VEGAN PUMPKIN PAPPARDELLE

Apr 9, 2024 |

VEGAN PUMPKIN PAPPARDELLE By Director - Josh Ball · Last updated Tuesday, 09 April 2024 · 3 min readCheck out all of our posts!<< Back to blog

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CRUNCHY QUINOA PESTO SALAD

CRUNCHY QUINOA PESTO SALAD

by | Mar 22, 2024 | Recipes

CRUNCHY QUINOA PESTO SALAD

By Director – Josh Ball ·  · 3 min read

CRUNCHY QUINOA PESTO SALAD

If you need a lunch recipe that won’t bog you down for the rest of the day, you’ve come to the right place.
We love this Quinoa Pesto Salad because it’s refreshing, rich with nutrients from the quinoa, and filled with exciting flavours from crunchiness of mixed nuts to savouriness of roasted veggies!
Can’t be bothered to go to the supermarket? Don’t worry, we have all the ingredients you need in our Farmers Pick Pantry, including mix nuts, Himalayan pink salt, olive oil, pesto, and of course, quinoa!
Just add them to your box, and we’ll send them with your next Farmers Pick delivery!
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Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Salad
Servings 4 servings

Ingredients
  

Quinoa Base

  • 1 cup raw quinoa
  • 2 cups water
  • 1/3 tbsp Himalayan salt

Veggie base

  • 1/2 cup Corn Kernels (2 Large corn on the cob)
  • 1 Red onion chopped into fine pieces
  • 1 Sweet potato cut into small pea sized chunks
  • 3 tbsp Olive oil
  • 1 tbsp Pesto
  • 1 tbsp Chopped garlic
  • 1 Lemon, juiced
  • 1/2 cup Mixed nuts
  • 1/3 tsp Himalayan salt

Toppings

  • Fresh avocado slices
  • 1 tsp Pesto drizzle
  • 2 tbsp Spring onion

Instructions
 

  • Preheat the oven to 200Degrees Celsius. Line a large baking sheet with parchment paper. OR optional to use your air fryer.
  • In a small mixing bowl, combine the olive oil, pesto and lemon juice, gradually start to coat your vegetables. Set aside whilst you get your quinoa on to the stove top. Once the quinoa is busy cooking.
  • Place the coated vegetables out onto your baking tray and place it into the oven for 20 min to bake or until golden. While the vegetables are baking, allow to flip the veggies over to ensure they bake both sides.
  • The quinoa should take around 15 min to cook. Once cooked, remove from the heat and strain off the liquid.
Keyword Healthy, High Fibre, Pesto

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VEGAN PUMPKIN PAPPARDELLE

VEGAN PUMPKIN PAPPARDELLE

Apr 9, 2024 |

VEGAN PUMPKIN PAPPARDELLE By Director - Josh Ball · Last updated Tuesday, 09 April 2024 · 3 min readCheck out all of our posts!<< Back to blog

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CREAMY OVERNIGHT HONEY CHIA PORRIDGE

CREAMY OVERNIGHT HONEY CHIA PORRIDGE

by | Mar 22, 2024 | Recipes

CREAMY OVERNIGHT HONEY CHIA PORRIDGE

By Director – Josh Ball ·  · 3 min read

CREAMY OVERNIGHT HONEY CHIA PORRIDGE

This Overnight Chia Porridge is designed for those who never seem to have enough time to cook breakfast or lunch. You can prepare all the ingredients ahead of time, store them in the fridge, then mix them all up when you have 10 minutes to spare!
To make things even more hassle-free, you can order all the ingredients from our Farmers Pick Pantry. Yes, every single thing, such as chia seeds, honey, tahini, milk, and cinnamon!
Simply head to our website, add the items you need, and we’ll deliver them directly to your doorstep along with your Farmers Pick box! Still not impressed? We’ve added over 28 new pantry essentials to make your life easier.
Nothing can stop you from having a nutritious breakfast now!
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Prep Time 5 minutes
Fridge time 15 minutes
Course Breakfast, Snack
Cuisine Chia Pudding
Servings 2 servings

Ingredients
  

Chia porridge base

  • 5 tbsp Chia seeds
  • 300 ml Nut milk or milk of your choice
  • 2 tbsp Honey
  • 1 tbsp Tahini paste
  • 1/2 tsp cinnamon

Toppings

  • Grilled/ Baked peaches in honey and cinnamon
  • Granola

Instructions
 

  • In a medium sized bowl add all the ingredients for the chia porridge. Mix until well combined. Fill your jars with the chia porridge cover and allow to sit in the fridge for a minimum of 15 min or overnight.
  • Prepare your baked peach by placing a few sliced peaches coated in cinnamon and honey either in your air fryer or oven, bake for 10 min at 160 degrees Celsius or until fully caramelised. 
  • Remove from the oven and let it cool. You can keep the caramelised peach in an airtight container once cooled overnight in the fridge for the next day or enjoy straight away. The caramelised peach tastes great both warm and cool.
  • Add a layer of granola between your chia pudding and caramelised peach for that added texture, then finally drizzle with some honey. Enjoy.
Keyword Healthy, High Fibre

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VEGAN PUMPKIN PAPPARDELLE

VEGAN PUMPKIN PAPPARDELLE

Apr 9, 2024 |

VEGAN PUMPKIN PAPPARDELLE By Director - Josh Ball · Last updated Tuesday, 09 April 2024 · 3 min readCheck out all of our posts!<< Back to blog

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PEANUT BUTTER GRANOLA HONEY COOKIES

PEANUT BUTTER GRANOLA HONEY COOKIES

by | Mar 8, 2024 | Recipes

PEANUT BUTTER GRANOLA HONEY COOKIES

By Director – Josh Ball ·  · 3 min read

PEANUT BUTTER GRANOLA HONEY COOKIES

We used to think there was nothing better than peanut butter. The creamy, buttery, slightly sweet and savoury peanut butter on top of toast? Pure bliss
Then we discovered this Peanut Butter Granola Honey Cookie recipe, and we’ve never looked back. The combination of peanut butter and honey creates a heavenly symphony in your mouth. Plus, it’s super easy—all you have to do is mix and bake!
To make things even easier for you, we’ve assembled all the ingredients in our Farmers Pick Pantry. Everything you need, including peanut butter, eggs, honey, olive oil, and Himalayan salt.
Don’t blame us if you can’t stop making these cookies in large batches.
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Prep Time 10 minutes
Cook Time 14 minutes
Course Dessert
Cuisine Cookies

Ingredients
  

  • 1 cup peanut Butter
  • 1 large Egg
  • 2/3 cup granulated sugar of choice
  • 1-2 tbsp honey
  • 3 tbsp granola
  • 1 tbsp olive oil
  • 1/3 tsp himalayan salt

Instructions
 

  • Preheat the oven to 180c degrees. Line a large baking tray with non-stick baking paper. Using a large mixing bowl, add all your ingredients and mix well until everything is well combined. The texture should be of a dough consistency.
  • Using your medium to small ice-cream scoop or tablespoon, start measuring each cookie. Roll into balls and press down on them lightly to flatten out.
  • Bake the cookies for 12-14 min or until golden brown. Remove the cookies from the oven and set aside on the rack to cool completely. Once ready, you can enjoy them as they are or drizzle a little extra honey on top.
Keyword Healthy, Nutty

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VEGAN PUMPKIN PAPPARDELLE

VEGAN PUMPKIN PAPPARDELLE

Apr 9, 2024 |

VEGAN PUMPKIN PAPPARDELLE By Director - Josh Ball · Last updated Tuesday, 09 April 2024 · 3 min readCheck out all of our posts!<< Back to blog

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LARA JACOB’S EGGPLANT TART

LARA JACOB’S EGGPLANT TART

by | Feb 28, 2024 | Recipes

LARA JACOB’S EGGPLANT TART

By Director – Josh Ball ·  · 3 min read

LARA JACOB’S EGGPLANT TART

It’s a great day in the Farmers Pick office because one of our subscribers, Lara Jacobs, just shared her Eggplant Tart recipe with us.
Lara mixes our rescued, perfectly imperfect eggplants with eggs, artichokes, and cream to whip up a tart that's bound to be a hit for any occasion.
If you're eager to give this recipe a try, we've got you covered with all the essentials in our Farmers Pick Pantry - think eggs, olive oil, top-notch Himalayan pink salt, and black peppercorns. Just add them to your Farmers Pick box and you're all set to make Lara proud!
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Prep Time 45 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Modern Australian
Servings 2 -3 serves

Ingredients
  

  • 1 Shortcrust pastry
  • 1 large eggplant, halved and sliced
  • 2 red onions, sliced
  • 4 eggs, beaten
  • 200 ml double cream
  • Handful of mint, chopped finely
  • Dash of full cream milk
  • Small jar of marinated artichoke, chopped
  • 200 g feta cheese, crumbled
  • 4 tbsp olive oil
  • Salt and pepper to taste

Instructions
 

  • Blind bake the pastry in 15 minutes at high temperature.
  • Add 2 tbsp of olive oil and onions into a medium-high heat pan and cook until soft with salt and pepper to season. Place aside on a plate.
  • Return the pan to head, add another 2 tbsp of olive oil and cook the aubergine for 8-10 minutes until softened.
  • Mix eggs, cream, milk, and mint in a bowl.
  • Add the cooked onions, aubergine, and marinated artichoke into the egg mix.
  • Pour the mixture into the pastry base. Add crumbled feta cheese on top.
  • Bake in a 180-200 degree Celsius oven for 45 minutes. Enjoy!
Keyword Tart, Vegetraian

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VEGAN PUMPKIN PAPPARDELLE

VEGAN PUMPKIN PAPPARDELLE

Apr 9, 2024 |

VEGAN PUMPKIN PAPPARDELLE By Director - Josh Ball · Last updated Tuesday, 09 April 2024 · 3 min readCheck out all of our posts!<< Back to blog

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