Silky Ruby Noodles Recipe: A Jewel-Toned Comfort Classic
Crimson and vibrant ruby noodles dance with an unexpected twist in this delightful culinary adventure.
Silk-smooth strands shimmer with a playful pop of color that catches everyone’s eye.
Delicate noodles absorb rich flavors, creating a mesmerizing dish that feels both elegant and comforting.
Small details make this recipe special, from the careful selection of ingredients to the artful preparation.
Subtle hints of spice and brightness weave through each bite, promising a memorable meal.
Passionate cooks will adore how simple techniques can produce such a stunning plate.
You’ll want to savor every single twirl of these magnificent noodles.
Why Nigella Ruby Noodles Are Fun To Try
Nigella Ruby Noodles Ingredient Guide
Main Ingredients:Aromatics and Seasonings:Sauce and Finishing Ingredients:How To Make Nigella Ruby Noodles Easily
Step 1: Boil Vibrant Pasta
Bring a pot of salted water to a rolling boil. Drop in spaghetti and cook until just tender, about 5 minutes. Carefully drain the pasta in a colander, shaking off excess water.
Step 2: Create Beetroot Infusion
In a wide pan, combine beetroot juice with freshly squeezed lime juice. Heat the mixture over medium flame, allowing the liquids to meld and create a gorgeous ruby-colored base.
Step 3: Spice Up the Sauce
Add these aromatic ingredients to the pan:Stir the spices into the beetroot liquid, releasing their intense flavors.
Step 4: Marry Pasta and Sauce
Slide the drained pasta into the beetroot mixture. Gently simmer for 5-8 minutes, occasionally stirring to ensure even coating and absorption of the vibrant sauce.
Step 5: Enhance with Umami Flavors
Remove pan from heat. Stir in:Let the pasta cool slightly and absorb the complex flavors.
Step 6: Prepare Zesty Dressing
Whisk together:Create a balanced, tangy dressing that will elevate the dish.
Step 7: Finish and Garnish
Drizzle the prepared dressing over the pasta. Toss with fresh herbs. Sample and adjust seasonings to your preference.
Step 8: Serve and Enjoy
Plate the Ruby Noodles warm or at room temperature. Delight in the stunning color and complex flavor profile.
Tips For Better Nigella Ruby Noodles
Tasty Twists For Nigella Ruby Noodles
What Pairs Well With Nigella Ruby Noodles
How To Store Nigella Ruby Noodles Right
Nigella Ruby Noodles Questions Made Easy
The vibrant red color comes from beetroot juice, which gives the pasta a stunning ruby-like appearance and a unique earthy flavor.
No, it contains fish sauce, which makes it non-vegetarian. Vegans would need to substitute fish sauce with alternatives like seaweed extract or mushroom-based sauce.
Spaghetti is recommended, but you can also use linguine or thin rice noodles for similar results. The key is using a noodle that absorbs the beetroot sauce well.
The recipe includes chilli flakes, which provide a mild to moderate heat level. You can adjust the amount of chilli flakes to make it more or less spicy according to your preference.
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Ruby Noodles Recipe
- Total Time: 73 minutes
- Yield: 4 1x
Description
Spicy ruby noodles dance with bold Thai-inspired flavors, blending silky rice noodles and zesty sauce. Fiery chili, fresh herbs, and tangy lime create a quick, satisfying meal you’ll crave again and again.
Ingredients
Main Ingredients:
- 350 grams (12.35 ounces) spaghetti
- 450 milliliters (15.22 fluid ounces) beetroot juice
- 2 limes
Aromatics and Seasonings:
- 2 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 12 teaspoons dried chilli flakes
- 2 teaspoons toasted sesame oil
- 2 teaspoons extra toasted sesame oil
- 3 teaspoons fish sauce or vegan alternative
- 4 teaspoons soy sauce
Herbs and Salt:
- 2 teaspoons sea salt flakes
- 1 teaspoon fine salt
- 1 teaspoon brown rice vinegar
- 1 tablespoon brown rice vinegar
- 4 tablespoons chopped coriander
- 2 tablespoons chopped chives
Instructions
- Bring a pot of salted water to a rolling boil and cook spaghetti for exactly 5 minutes, then drain thoroughly.
- In a spacious skillet, combine beetroot juice with fresh lime juice over medium heat.
- Infuse the liquid with minced garlic, grated ginger, a pinch of salt, and a sprinkle of chilli flakes.
- Introduce the drained pasta into the vibrant beetroot mixture, gently simmering for 5-8 minutes until pasta reaches perfect al dente consistency.
- Remove skillet from heat and incorporate soy sauce, fish sauce, and vinegar, allowing flavors to meld together.
- Create a zesty dressing by whisking lime juice, sesame oil, additional vinegar, extra fish sauce, and soy sauce until smoothly combined.
- Cascade the prepared dressing over the ruby-tinted noodles, gently tossing with fresh chopped herbs.
- Conduct a final taste test, adjusting seasonings to personal preference.
- Serve immediately while warm, or chill for a refreshing cold noodle experience.
Notes
- Experiment with different noodle types like rice noodles or whole wheat spaghetti for varied textures and nutrition profiles.
- Swap fish sauce with tamari or coconut aminos for a vegetarian or vegan-friendly version that maintains umami depth.
- Adjust chilli flakes quantity based on personal heat tolerance, ensuring balanced flavor without overwhelming spiciness.
- Prep ingredients beforehand to streamline cooking process and reduce last-minute kitchen stress, making the recipe more enjoyable.
- Prep Time: 10 minutes
- Cook Time: 63 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 256
- Sugar: 3 g
- Sodium: 1380 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
Michael Thompson
Founder & Recipe Developer
Expertise
Education
Cascade Culinary Institute – Bend, OR
ServSafe Food Handler Certification – Portland, OR
Focus: Certified in core food safety and hygiene principles for both home and professional kitchens, with emphasis on ingredient handling, kitchen cleanliness, and safe preparation methods.
Mike’s kitchen journey began with a single goal: to make everyday meals feel like something worth celebrating.
After earning his Certificate in Culinary Arts from Cascade Culinary Institute, he spent years working with local farmers and small kitchens across Oregon, learning the beauty of seasonal, small-batch cooking.
Mike’s approach is simple, cook with what’s fresh, keep it approachable, and always leave room for a little creativity. When he’s not testing yogurt marinades or designing single-serving meals, you’ll find him hiking trails or hunting down the best berries at local markets.