Bean Noodles


This is Honey-Bunny’s recipe for Bean Noodles. She shared the recipe with her Personal Trainer, Shelby who published it in the recipe book pictured below. noodle I’ve made quite a few of the recipes from the book and they have all been good. Recipes from other people are always the best, because you know that they will work. My only complaint about this book is that there isn’t a section for biscuits, cakes or desserts (I’m only joking, Honey-Bunny and Shelby, I’ve got plenty of other recipe books which include food made using sugar).

I make Bean Noodles regularly and He Who Eats All Of Our Leftovers has no idea that there is spinach in them. If you are speaking with him, there is no need to tell him about the spinach.

I’ve adapted the recipe to suit my tastes, but Honey-Bunny puts in red onion, capsicum, a tin of corn and Cajun seasoning. Really, you could use any vegetables you have available and season to taste. This recipe makes about 6 serves.

500gm mince

2 brown onions

1 kg frozen vegetables (or use whatever fresh vegies you have. I use peas, corn, bok choy, carrots, onion, spinach and broccoli. I would use celery too except that He Who Eats All Of Our Leftovers hates celery and he can spot it in the mixture).

Spinach (either a frozen small box or fresh when available)

1/3 Cup Soy sauce

2 Tblspns honey

1/3 Cup BBQ sauce

4 rolls of Vermicilli bean noodles

Prepare the noodles according to the directions on the packet. Cook the mince and onions in a large frypan, add the vegetables and cook until soft enough to eat. Mix in the soy sauce, honey and BBQ sauce (and spices if using), then stir in the drained noodles.



He Who Eats All of Our Leftovers is a real man and he eats Quiche. So do the rest of us. Quiche is delicious.

6 eggs, beaten.
125gm dry biscuits, crushed (I like Ritz, but you can use Jatz or Saos or any kind of dry biscuits you like).
1 carrot, grated
1 brown onion, chopped
1 Cup cheese, grated
1 Cup milk
1 tomato, chopped
ham or cold meat, chopped (can be left out if preferred)

Mix everything together and bake in a slice tin for 35 to 40 minutes at 170 degrees Celsius. Line the tin with baking paper and you won’t have to scrub the tin out with a scourer.