​Nigella Ruby Noodles​ Recipe

This delicious Nigella Ruby Noodles recipe is a quick and easy meal packed with vibrant flavors. Made with beetroot juice, fresh lime, and a touch of sesame oil, it’s a healthy, tangy dish that can be customized with simple ingredients. Perfect for a light lunch or dinner!

Ingredients Needed:

• 450 ml / 1 ⅔ cups beetroot juice
• 2 limes
• 2 fat cloves garlic, peeled
• 2 tsp / 2 teaspoons grated fresh ginger
• 2 tsp / 2 teaspoons Maldon sea salt flakes (or 1 tsp fine sea salt)
• ½ tsp / ½ teaspoon dried chili flakes
• 350 g / 12 oz spaghetti
• 2 tsp / 2 teaspoons toasted sesame oil, plus 2 teaspoons more
• 3 tsp / 3 teaspoons fish sauce (or vegan “fish” sauce)
• 1 tsp / 1 teaspoon brown rice vinegar, plus 1 tbsp / 15 ml more
• 4 tsp / 4 teaspoons soy sauce
• 4 tbsp / 4 tablespoons fresh coriander, roughly chopped
• 2 tbsp / 2 tablespoons chives, finely chopped

How To Make Ruby Noodles​ Recipe?

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions (about 5 minutes). Drain, and set aside.
2. Make the beetroot sauce: In a separate large pan, pour in the beetroot juice and squeeze in the juice of one lime. Add the garlic (minced or grated), ginger, salt, and chili flakes. Stir well and bring to a simmer over low heat.
3. Combine pasta and beetroot juice: Add the drained spaghetti to the simmering beetroot juice pan. Increase the heat and cook, stirring occasionally, until the pasta absorbs most of the beetroot juice (about 5-8 minutes). If the juice evaporates too quickly, add a little hot water from the kettle as needed.
4. Toss the noodles: Once the pasta is al dente and the juice is absorbed, remove the pan from heat. Stir in 2 tsp sesame oil, 2 tsp fish sauce, 1 tsp rice vinegar, and 2 tsp soy sauce. Toss well and transfer to a shallow bowl to cool.
5. Prepare the dressing: In a small jug, mix the juice of half a lime, the remaining 2 tsp sesame oil, 1 tbsp rice vinegar, the remaining fish sauce, and soy sauce. Pour over the cooled noodles and toss to combine.
6. Add fresh herbs: Stir in the chopped coriander and chives. Taste for seasoning, adjusting with more lime or salt if needed.
7. Serve and enjoy: Serve cold and enjoy the tangy, vibrant flavors of the Ruby Noodles. Leftovers can be refrigerated for up to 5 days.

Recipe Tips:

• Use fresh beetroot juice: Fresh beetroot juice gives the best flavor and color to the noodles. If you can, avoid using bottled juice.
• Watch the pasta: Keep an eye on the pasta while it’s cooking in the beetroot juice. If it absorbs the juice too quickly, add a little hot water to prevent it from sticking.
• Toss the noodles well: When adding the dressing, toss the noodles thoroughly to ensure the sauce covers every bite.
• Taste and adjust: After tossing the noodles, taste them. Add more lime juice, soy sauce, or salt to get the perfect flavor.
• Serve chilled: Let the noodles cool before serving. This dish is best enjoyed cold and makes a great make-ahead meal.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the leftover Ruby Noodles to cool to room temperature before placing them in the fridge. Store in an airtight container for up to 5 days.
• Freeze: Freezing is not recommended for this recipe because the noodles may lose their texture. It’s best to keep it in the fridge and enjoy it within a few days.
• Reheat: Reheat the noodles on low heat in a pan. Add a little water or sesame oil to make sure they don’t stick and heat evenly.

Nutrition Facts:

• Calories: 350kcal
• Total Fat: 12g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 600mg
• Potassium: 400mg
• Total Carbohydrate: 50g
• Dietary Fiber: 2g
• Sugars: 8g
• Protein: 6g

Try More Nigella  Lawson Recipes:

• Nigella Wide Noodles with Lamb Shank in Aromatic Broth
• Nigella Coq Au Riesling
• Nigella Smoky Squid And Beans