Recipes: Broccoli, Chilli and Garlic with Noodles

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Try out these recipes which were created by the Edinburgh New Town Cookery School for the Greener Scotland campaign. Visit for more information.

Broccoli, Chilli and Garlic with Noodles

Serves: 4


1 medium to large head of broccoli

3 nests of dried Chinese noodles

2 tbsp cold pressed rapeseed oil

1 clove garlic, peeled and sliced

1 small red chilli, finely chopped

0.25g salt


Put 2 large pans of water on to boil. Break up the broccoli into small florets. Once the water is boiling in one of the pans add the broccoli and cook for 5 minutes or until it is just cooked. Drain through a sieve or colander.

Add the noodles to the other pan of boiling water and cook as per the manufacturer’s instructions. Drain through a sieve or colander.

Put the oil in a non stick frying pan and add the garlic and chilli. Put over a low heat to infuse for 5 minutes. Do not allow it to get too hot or the garlic will burn and taste bitter. Combine the noodles with the infused garlic and broccoli and season with a pinch of salt.

Serve immediately.

Bubble and squeak cakes


85g cabbage, washed and finely sliced

85g leeks, trimmed, washed and finely sliced

Pinch of salt (0.25g) and freshly ground black pepper (0.05g)


Cut the peeled potato into 5cm chunks and put into a cold pan of water. Bring to the boil and simmer for 15 minutes or until the potatoes are tender and cooked. Drain.

Preheat the oven to 210C/Fan 190C/ gas mark 7.

Bring a pan of water up to the boil and cook the leeks and cabbage together in the simmering water for 5 minutes or until they are cooked. Drain well through a sieve.

Using a potato masher mash the potatoes until smooth. Add the milk to the potatoes and mix in. Add the cabbage and leeks and stir together. Season with salt and black pepper.

Line a baking sheet with baking parchment. Divide the potato mixture into 4 and shape each one into a cake approximately 8cm wide x 4cm deep. Place on to the baking sheet and place in the oven until it starts to brown slightly.

Serve by using a fish slice to lift off the baking sheet.

Serve with meat or fish or on its own.