Name: Nigella Ruby Noodles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 450 ml beetroot juice; 2 limes; 2 large cloves garlic, minced or grated; 2 teaspoons fresh ginger, grated; 2 teaspoons Maldon sea salt flakes (or 1 teaspoon fine sea salt); ½ teaspoon dried chilli flakes; 350 grams spaghetti; 4 teaspoons toasted sesame oil, divided; 3 teaspoons fish sauce (or vegan fish sauce substitute); 1 teaspoon plus 1 tablespoon brown rice vinegar, divided; 4 teaspoons soy sauce; 4 tablespoons fresh coriander, roughly chopped; 2 tablespoons chives, finely chopped

This simple Nigella Ruby Noodles recipe is made with beetroot juice, fresh limes, garlic, ginger, and spaghetti. This recipe creates a visually stunning dish with a tangy, savory, and slightly spicy flavor. It’s perfect for a unique weeknight dinner or a special lunch and makes enough for 4 people.

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Nigella Ruby Noodles Ingredients

450 ml beetroot juice
2 limes
2 large cloves garlic, minced or grated
2 teaspoons fresh ginger, grated
2 teaspoons Maldon sea salt flakes (or 1 teaspoon fine sea salt)
½ teaspoon dried chilli flakes
350 grams spaghetti
4 teaspoons toasted sesame oil, divided
3 teaspoons fish sauce (or vegan fish sauce substitute)
1 teaspoon plus 1 tablespoon brown rice vinegar, divided
4 teaspoons soy sauce
4 tablespoons fresh coriander, roughly chopped
2 tablespoons chives, finely chopped

How To Make Nigella Ruby Noodles

Start the pasta water: Put a large pot of water on to boil for the spaghetti. Once it reaches a boil, add salt as you normally would.
Prepare the beetroot sauce: Pour the beetroot juice into another large pan that will be big enough to hold the pasta later. Add the juice of one lime. Stir in the minced garlic, grated ginger, sea salt, and chilli flakes.
Cook the spaghetti partially: Place the spaghetti into the boiling salted water and cook for 5 minutes. While the pasta cooks, bring the beetroot sauce to a simmer over low heat.
Finish cooking pasta in the sauce: After 5 minutes, drain the spaghetti and immediately add it to the simmering beetroot juice pan. Turn up the heat so the sauce bubbles more strongly. Cook, tossing frequently with a pasta fork, until the pasta is al dente (firm to the bite). This may take up to 8 minutes as the pasta cooks more slowly in the juice. The spaghetti will absorb nearly all the liquid, leaving a shiny scarlet syrup. If the liquid absorbs before the pasta is cooked, add a small amount of hot water from a kettle as needed.
Add the first seasonings: Once the pasta is cooked, take the pan off the heat. Add 2 teaspoons of sesame oil, 2 teaspoons of fish sauce, 1 teaspoon of brown rice vinegar, and 2 teaspoons of soy sauce. Toss everything well and transfer the noodles to a shallow bowl to cool.
Dress and serve the noodles: In a small jug, mix together the juice of half a lime, the remaining 2 teaspoons of sesame oil, the remaining 1 tablespoon of brown rice vinegar, the remaining 1 teaspoon of fish sauce, and the remaining 2 teaspoons of soy sauce. Pour this dressing over the cooled noodles and toss to combine. Taste and add more lime juice or salt if needed. Add the chopped coriander and chives, toss one last time, and serve immediately.

Recipe Tips

Prevent Stains: Beetroot juice stains easily! Use metal, glass, or silicone utensils and bowls instead of wooden or plastic ones to avoid permanent pink discoloration.
Watch The Liquid: Keep a close eye on the pasta as it finishes cooking in the sauce. Some spaghetti brands absorb more liquid than others. Be ready with a kettle of hot water to add a splash if the pan becomes too dry before the pasta is al dente.
Use Fresh Ingredients: The bright, zesty flavor of this dish comes from fresh ginger, garlic, and lime juice. Using fresh ingredients will provide a much better taste than their dried or bottled counterparts.
Taste and Adjust: The final step of tasting is crucial. The balance of tangy, salty, and savory is personal, so don’t be afraid to add an extra squeeze of lime juice or a pinch of salt to make it perfect for you.

What To Serve Ruby Noodles

These vibrant noodles are a standout dish on their own, but they also pair beautifully with simple additions. Serve them topped with a fried egg, pan-seared shrimp, or grilled chicken for extra protein. For a vegetarian meal, add some crumbled feta cheese, edamame, or toasted sesame seeds. A simple side of steamed bok choy or a crisp cucumber salad also works wonderfully to complement the flavors.

How To Store Ruby Noodles Leftovers

Refrigerate: Store any leftover noodles in an airtight container in the refrigerator for up to 3 days. The noodles are delicious served cold or at room temperature the next day.
Freeze: Freezing is not recommended for this recipe, as the texture of the pasta will become mushy upon thawing.

Nigella Ruby Noodles Nutrition Facts

Calories: 415 kcal
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 1250mg
Total Carbohydrate: 75g
Dietary Fiber: 5g
Sugars: 10g
Protein: 13g

Frequently Asked Questions

Can I use a different type of pasta? Yes, this recipe works well with other long pasta shapes like linguine or fettuccine. The key is to use a pasta that can be tossed easily and will absorb the sauce well.
How can I make this recipe vegan? To make this dish fully vegan, simply use a vegan “fish” sauce substitute, which is available in many larger grocery stores or online. You can also substitute it with an equal amount of tamari or additional soy sauce.
Can I use bottled beetroot juice? Absolutely. Bottled 100% beetroot juice works perfectly for this recipe and is a great time-saver. Just ensure it is pure juice without any added sugars or other flavorings.

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