Nigella Ruby Noodles​

Nigella Ruby Noodles are made with spaghetti, beetroot juice, lime, garlic, ginger, chilli flakes, sesame oil, fish sauce, soy sauce, and fresh herbs. This recipe creates a vibrant noodle dish that’s sweet, spicy, zingy, and visually stunning. It takes about 40 minutes to prepare and serves 4.

Nigella Ruby Noodles Ingredients

• 450ml beetroot juice
• 2 limes
• 2 fat cloves of garlic
• 2 tsp grated fresh ginger
• 2 tsp sea salt flakes (or 1 tsp fine sea salt)
• ½ tsp dried chilli flakes
• 350g spaghetti
• 2 tsp toasted sesame oil, plus 2 tsp more
• 3 tsp fish sauce
• 1 tsp + 1 x 15ml tbsp brown rice vinegar
• 4 tsp soy sauce
• 4 x 15ml tbsp roughly chopped coriander
• 2 x 15ml tbsp finely chopped chives

How To Make Nigella Ruby Noodles

1. Boil Water for Pasta: Bring a large pan of salted water to a boil.
2. Prepare Beetroot Base: In another pan, combine beetroot juice, juice of 1 lime, garlic, ginger, salt, and chilli flakes. Simmer gently.
3. Cook Pasta in Two Stages: Boil spaghetti in water for 5 minutes, then transfer to beetroot pan. Cook until al dente (5–8 mins), adding hot water if needed.
4. Dress and Cool: Off heat, stir in 2 tsp sesame oil, 2 tsp fish sauce, 1 tsp vinegar, and 2 tsp soy sauce. Toss and cool in a shallow bowl.
5. Finish with More Dressing: Mix juice of ½ lime, remaining sesame oil, vinegar, fish sauce, and soy sauce. Pour over noodles and toss.
6. Add Herbs and Serve: Toss with chopped coriander and chives. Taste and adjust with lime or salt as needed.

Recipe Tips

• Use Tongs While Cooking: Prevent sticking as spaghetti absorbs beet juice.
• Make It Cold or Hot: These noodles shine either way, but develop bolder flavors cold.
• Add More Lime: Balance sweetness of beetroot with extra citrus if desired.
• Rehydrate Leftovers: Use sesame oil and soy to freshen up stored noodles.

What To Serve With Ruby Noodles

Ruby noodles pair beautifully with grilled tofu, pan-seared salmon, or as a vibrant side to Asian-style pork or chicken. A crisp cucumber salad or pickled vegetables complete the plate nicely.

How To Store Ruby Noodles

Refrigerate: Store in an airtight container for up to 3 days. Toss with a little oil and soy before serving.
Freeze: Not recommended due to texture changes after freezing.

Ruby Noodles Nutrition Facts

• Calories: 410
• Total Fat: 9g
• Saturated Fat: 1g
• Carbohydrates: 70g
• Sugar: 6g
• Protein: 10g
• Sodium: 950mg

FAQs

 ​Nigella Ruby Noodles​

Author: Clara Bennett Cooking Method:Boiling Cuisine:Fusion Courses:Dinner

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesRest time: minutesTotal time: 40 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:410 kcal Best Season:Available

Description

Stunning scarlet noodles infused with beetroot, lime, garlic, and ginger—zesty, sweet, spicy, and unforgettable.

Ingredients

• 450ml beetroot juice
• 2 limes
• 2 garlic cloves
• 2 tsp grated fresh ginger
• 2 tsp sea salt flakes
• ½ tsp dried chilli flakes
• 350g spaghetti
• 2 tsp + 2 tsp toasted sesame oil
• 3 tsp fish sauce
• 1 tsp + 1 tbsp brown rice vinegar
• 4 tsp soy sauce
• 4 tbsp chopped coriander
• 2 tbsp chopped chives

Instructions

1. Boil water for spaghetti
2. Simmer beetroot juice with lime, garlic, ginger, salt, chilli
3. Boil spaghetti 5 mins, then finish in beetroot pan
4. Toss with 2 tsp sesame oil, 2 tsp fish sauce, 1 tsp vinegar, 2 tsp soy
5. Mix remaining dressing, pour over noodles
6. Toss with herbs, taste, adjust, and serve

Notes

• Cold serving enhances flavor
• Rehydrate leftovers with oil and soy
• Use non-staining tools for beetroot
• Add more lime to balance beet sweetness