Noodles with Parsnip & Plant-Based Meatballs
Parsnip and carrot, sliced into thin strips and stir-fried with a triple hit of curry, paprika, and turmeric. The root vegetables soften into something unexpectedly sweet against the warm spice, while four plant-based meatballs bring substance and 32g of protein to a bowl of whole wheat noodles.
One plate, 680 kcal, 15g of fiber, and fifteen minutes from cutting board to table.
Parsnip and carrot, sliced into thin strips and stir-fried with a triple hit of curry, paprika, and turmeric. The root vegetables soften into something unexpectedly sweet against the warm spice, while four plant-based meatballs bring substance and 32g of protein to a bowl of whole wheat noodles.
One plate, 680 kcal, 15g of fiber, and fifteen minutes from cutting board to table.
Ingredients
- garlic 1 clove
- carrot 1 piece
- parsnip 1 piece
- olive oil 1 tablespoon
- curry powder 0.5 teaspoon
- paprika (ground) 0.5 teaspoon
- turmeric 1 pinch
- meatballs, plant-based 4 pieces
- noodles, whole wheat 3 ounces
Method
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Press the garlic clove. Wash the carrot and peel the parsnip. Cut both into thin strips.
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Heat the oil in a wok. Add the carrot and parsnip and stir-fry for 4 minutes on low heat. Then add the garlic, curry powder, ground paprika, turmeric and plant-based meatballs. Cook for about 6 minutes until the vegetables are soft.
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Meanwhile, cook the noodles according to the package instructions. Drain the noodles, add them to the wok and stir everything together.
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Serve the noodles with the parsnip and meatballs in a deep plate. Season with pepper and salt.
Stir-fry a handful of chopped scallion in the last minute. The sharp bite cuts through the sweet parsnip and earthy curry spices, and the quick heat softens the edges while keeping the crunch.
Why This Works
Behind this recipe
Can plant-based protein build muscle as well as whey?
Research compared plant protein to whey for muscle-building outcomes and found no significant difference. The type of protein mattered less than hitting the right total amount. This meal delivers 32g from plant-based meatballs and whole wheat noodles.
Read the full evidence reviewHow much fiber is in this meal?
15g of fiber from three sources: whole wheat noodles, parsnip, and carrot. That's close to half the recommended daily intake in a single plate. Research found that people who ate more fiber tended to lose fat faster, even without reducing how much they ate overall.
Read the full evidence reviewIs 32g of protein enough in one meal?
Research on per-meal protein limits found that your body can use more protein per sitting than the old 30g ceiling suggested. At 32g, this meal sits comfortably within the range researchers found effective for stimulating muscle growth.
Read the full evidence review
