Post-holiday detox recipe: soy spaghetti with vegetables

Post-holiday detox recipe: soy spaghetti with vegetables

Meta description: Take care of your eating habits: here's a detox recipe that's perfect after the Christmas holidays!

The start of the new year often brings lingering effects from the food excesses typical of the Christmas holidays.

Do you feel like it's time to take care of your eating habits again? Here's a post-holiday detox recipe that's very easy to prepare, made with soy spaghetti—which children love too!—and seasonal vegetables.

A light yet nutritious first course, perfect for those who prefer a healthy and flavorsome diet. Made from soy flour, these vermicelli are naturally gluten-free and provide a good source of carbohydrates and protein. The dish is completed with a mix of fresh vegetables, adding color, flavor, and vitamins.

And if you have a wok, use it to prepare this dish: the result will be absolutely perfect!

Soy spaghetti with seasonal vegetables: ingredients for 4 people

• 300 g soy spaghetti
• 4 tablespoons of extra-virgin olive oil (or, alternatively, sesame seed oil)
• 6 tablespoons of low-salt soy sauce
• 2 courgettes
• 2 carrots
• 2 spring onions
• half a red bell pepper
• half a yellow bell pepper
• soy bean sprouts, to taste
• 1 cup vegetable broth
• onion for sautéing
• 1 clove of garlic (optional)
• fresh ginger (optional)

Directions

In a non-stick pot with two handles, add the water and bring it to a boil. Let it cool slightly. Allow to cool.

Meanwhile, peel the vegetables and cut them into thin strips.

When the water reaches the right temperature, turn off the heat or induction cooktop and soak the soy spaghetti for about 30 minutes (always check the package instructions, as soaking times and methods may vary).

Heat the non-stick wok over high heat, add 2 tablespoons of oil and the onion (and garlic, if using), and sauté for one minute. Then add the vegetables in this order: scallions first, followed immediately by the carrots; after 2 minutes add the bell peppers, and finally the zucchini. 

Cook everything for 5 minutes, tossing the vegetables continuously. Add the broth and, after draining well, the soy spaghetti. Mix and season with three tablespoons of sauce. Finish with a handful of soybean sprouts and, if desired, a light sprinkle of fresh ginger.

Continue cooking over high heat until the liquid is fully absorbed. For a special aromatic touch, season with sesame oil.

Enjoy your meal!