2 tbs freshly grated parmesan, plus extra to serve
2 tsp pesto
1/2 cup light cream
Prepare the BeRight Spaghetti according to the instructions on the packet. Drain well and pat dry between layers of paper towel.
Chop the spaghetti once or twice with a knife to separate and set aside until needed.
Place a large, non-stick frypan over medium–high heat. Add the olive oil, garlic and pancetta and fry quickly until just softened, about 1 minute.
Add the zucchini slices and fry on both sides until lightly caramelised and starting to soften, about 2 minutes. Add the cream, parmesan and drained spaghetti, stir and warm through.
Take the pan off the heat, add the rocket and parsley. Stir gently to combine. Season to taste.
Divide the spaghetti between two shallow serving bowls. Dot a little pesto over the top of each and finish with a little extra parmesan.
250 grams BeRight Konjac Spaghetti
1 tablespoon olive oil
2 cloves of garlic, crushed
1 brown onion, finely chopped
3 medium size tomato, diced
8 green prawns, peeled and deveined with tails left on
1 teaspoon cumin powder
1 teaspoon dried chilli, crushed
1/2 cup fresh basil leaves
2 tbs freshly grated parmesan
Prepare BeRight Konjac Spaghetti as per instructions on the pack and set aside.
Heat half a tablespoon olive oil in a large non-stick pan. Add prawns, searing over high heat for 1 minute. Remove cooked prawns from heat and transfer to a large bowl.
Add the remaining olive oil to the pan; add garlic and onion, cook for 3-4 minutes or until soft.
Add cumin powder and crushed dried chilli and cook for 1 minute. Stir in the diced fresh tomato, add salt and pepper, and bring sauce to boil.
Stir in cooked prawns and prepared BeRight Spaghetti to pan and heat through. Add fresh basil leaves and stir gently.
Divide into serving bowls and top with extra basil and grated parmesan.
1 clove of garlic, crushed
250 grams BeRight Noodles
1 teaspoon corn flour
300 grams beef, tenderloin, thinly sliced
50 grams green beans, sliced
2 pieces of spring onions, sliced
5 cm piece of ginger
1 cup cabbage, shredded
1 small carrot, sliced & halved
2 tablespoon dry sherry
1 tablespoon sweet soy sauce
1/2 red onion, sliced
1 tablespoon peanut oil
Prepare BeRight Noodles as per instructions on the pack and set aside.
Mix beef, sherry and cornflour in a bowl.
Heat a wok over a high heat; add oil to the wok and swirl to coat. Add spring onions, ginger and garlic, fry until the fragrance comes out; add beef and stir fry for 3-5 minutes or until cooked through. Remove to a plate.
In the same pan add onions, stir-fry until soft; add beans, stir-fry for 1 minute.
Add shredded cabbage, fry for 1 minute.
Add the cooked beef back to the wok then add sweet soy sauce. Stir for 2 minutes or until wilted. Add prepared BeRight noodles and toss to combine.
1 skinless chicken breast, poached and shredded
1/2 red capsicum, sliced into matchsticks
3 wombok leaves, finely shredded
2 spring onions, finely sliced diagonally
1/2 Lebanese cucumber, halved lengthways and thinly sliced
50 grams rocket leaves, roughly chopped
10 basil leaves, roughly shredded
1/2 cup coriander leaves, roughly shredded
1 packet BeRight Noodle
1/2 cup peanuts and almonds, toasted and chopped
2 tbs sesame oil
2 tbs fish sauce
2 tbs rice malt syrup
2 tbs freshly grated ginger
1 clove garlic, grated
1/2 cup lime juice
Combine all the salad ingredients, except the noodles and peanuts, in a large mixing bowl and toss to combine.
Prepare the BeRight Noodle according to the directions on the packet. Dry thoroughly between layers of paper towel. Chop roughly to separate the strands, add to the salad and toss to combine. Season set aside until needed.
For the dressing, place all the ingredients together with 2 tbs water in the canister of a stick blender and blend until smooth. Season and adjust flavourings to taste.
Pour dressing over the salad and toss to combine.
To serve, divide salad between two shallow bowls and top with peanuts and almonds.
The quick, easy alternative to calorie-heavy wheat and rice noodles.