fuss free yummy noon fixes

VEGGIE NOODLE SOUP
Serves1
1 tsp oil
2 flakes garlic crushed
2-3 mushrooms, sliced
1 carrot, julienned
1 capsicum, julienned
1 fresh red chilli, deseeded and halved
400ml water or vegetable stock
20g noodles a pinch of white pepper powder
Salt to taste
1 tsp vinegar
4 spinach leaves, shredded
Heat oil in wok, add the crushed garlic and stir fry briefly. Add the mushrooms, carrot and capsicum, and stir fry for two minutes. Add the red chilli and immediately stir in the stock or water.
Bring to a boil, add the noodles, reduce the heat and simmer for 3-4 minutes, stirring occasionally.
Add the white pepper powder and salt. Stir in the vinegar and shredded spinach leaves. Simmer for a minute.

BAKED BEAN WRAP
Serves 1
2 whole wheat flour chapattis
2 tbsp salsa
50g baked beans, tinned
4-5 lettuce leaves shredded 1 carrot, grated
75g cheese, grated
½ tsp red chilli flakes
Heat one chapatti on a griddle.
Put some salsa over the warm chapatti and spread evenly.
Spread half the baked beans over the salsa. Top with lettuce, carrot and cheese.
Sprinkle red chilli flakes over and roll the chapatti firmly. Wrap a silver foil around it to secure. Repeat the process for the second wrap.