Chimichurri & Barley Bowl

A pearled barley salad loaded with baby spinach, sun-dried tomatoes, and caramelised onions, topped with balsamic blistered baby tomatoes. Finished off with lashings of a zesty chimichurri yoghurt drizzle, and garnished with fresh basil & toasted pecan nuts. Simply stunning!

Miso-glazed Butternut Noodles

A celebration of flavours: salty, sweet, sour, and umami. Roast butternut is glazed in a mix of miso and coconut sugar, adorning soba noodles and edamame beans doused in sesame oil, lemon, ginger, chilli, and soy sauce.

Marinated Exotic Mushrooms

Fluffy couscous is loaded with specks of sun-dried tomato, crunchy cucumber, toasted pumpkin seeds & fresh parsley. It creates the perfect backdrop for golden exotic mushrooms tossed in a honey-balsamic marinade. Finished off with dollops of cashew nut cream cheese.

Lemony Green Pasta with Peas & Ricotta

This vegetarian pasta has it all: easy-to-follow steps, elevated ingredients, varying textures and most important of all, the wow factor. Look forward to a flavourful fork full of al dente tagliatelle pasta covered in a ricotta, cream, pea & lemon sauce, layered with wilted kale, silky onions, a chilli kick and Italian-style cheese.

Indian Paneer Curry

Let’s give a cheer for paneer! A popular ingredient used in Indian cuisine, this mild-tasting soft cheese performs an impressive balancing act to cool down a fiery curry. Just like the one you’ll be making today, Chef! Spiced with NOMU Indian Rub, pops of peas, carrots & onion are coated in a rich tomato passata … Read more

Halloumi Paella

Halloumi steals the show as the star of this vegetarian paella! Served with slow-cooked risotto rice in vegetable stock with onions, Spanish spices, garlic, and piquanté peppers. Finished off with a green salad, lemon juice, and toasted almonds. Curtains up!

Street Corn Nachos

Here’s our rendition of Mexican street corn – in the form of nachos! Feast on a creamy charred corn dip made from sour cream, cream cheese, lime juice, pickled jalapeño, onion, garlic, and NOMU Mexican spice blend. Served with charred green bell pepper, crunchy hierloom corn nachos, and fresh coriander. Me gusta!

Cornflake-crusted Tofu Bites

If you’re craving a very edgy, very v-edgy, vegan-friendly meal, this is the recipe for you, Chef! Double-coated tofu bites, with crunchy cornflakes and a special UCOOK tofu crumb, bring the crispy textures in heaps. Served with golden smashed potatoes, a cucumber salad, and toasted almonds for extra crunch.

Vegan Crunch Wrap

Who says a fast-food favourite can’t be vegan? Cashew nut cream cheese, crunchy nacho chips, cumin-spiced lentils, and jalapeño-guacamole form a super satisfying texture and flavour combo in this wholesome wrap. Because like any wrap connoisseur will tell you, it’s what’s on the inside that counts, Chef!

Vibrant Mezze Platter

Why eat one dish for dinner when you can have a little bit of everything? This platter shows off with crunchy pita quarters, creamy coconut tzatziki, delicious falafel balls, and roasted carrot wedges. Sided with a fresh salad, this platter is truly amazing!