Nigella Ruby Noodles

Let’s get one thing straight: these are not your nan’s noodles.

I mean, we’re talking spaghetti soaked in beetroot juice, for heaven’s sake. They’re so pink they look like they’ve gone on a spa retreat and come back more refreshed than me after two weeks in Cornwall. Nigella calls them Ruby Noodles, and honestly? The name fits. They’re bold, beautiful, a little spicy, and totally unexpected — just like your favourite dinner guest.

What I adore about this recipe (apart from the dazzling colour that makes it look like you tried very hard when you absolutely didn’t) is the flavour fusion. It’s zingy, gingery, garlicky, and totally alive on your tongue. And the best bit? You can be twirling a forkful in under 30 minutes.

Let’s make magic with spaghetti, beetroot juice, and a little bit of kitchen audacity.

Ingredients List

• 350g spaghetti — any type will do, even gluten-free if needed.
• 450ml beetroot juice — the star of the show; turns your noodles into jewels.
• 2 limes — for that zippy, citrus sharpness.
• 2 fat garlic cloves — peeled and minced; no shy flavours here.
• 2 tsp grated fresh ginger — adds heat and brightness.
• 2 tsp Maldon sea salt flakes (or 1 tsp fine salt)
• ½ tsp dried chilli flakes — optional, but a cheeky bit of heat goes far.
• 2 tsp toasted sesame oil + 2 tsp more — nutty richness and depth.
• 3 tsp fish sauce or vegan “fish” sauce — brings umami into the mix.
• 4 tsp soy sauce
• 1 tsp + 1 tbsp brown rice vinegar
• 4 tbsp chopped fresh coriander — adds freshness and colour.
• 2 tbsp finely chopped chives

How to Make It (Instructions)

1. Bring a large pot of salted water to a boil. I know you know, but I still forget to salt the water sometimes.
2. Meanwhile, in a wide, deep pan, combine the beetroot juice and juice of one lime. Set it over low heat.
3. Add the minced garlic, grated ginger, salt, and chilli flakes to the beetroot juice. Stir gently as it begins to warm.
4. Drop your spaghetti into the boiling water and cook for 5 minutes only — we’re not going for full cook here.
5. Drain the pasta and transfer it into the simmering beetroot mixture. (Yes, it’ll look wild.)
6. Crank the heat a bit — you want it bubbling vigorously — and cook until pasta is al dente. This might take up to 8 minutes, depending on the brand. Stir now and then to keep things moving and avoid clumps. I always end up checking my phone and forgetting it. Don’t be like me.
7. Once done, remove from heat and stir in:
   • 2 tsp soy sauce
   • 2 tsp fish sauce
   • 1 tsp brown rice vinegar
   Let it sit and cool slightly in a shallow bowl. You’ll thank me later — flavours deepen as it rests.
8. In a little jug, whisk:
   • Juice of ½ lime
   • 2 tsp sesame oil
   • 1 tbsp brown rice vinegar
   • 1 tsp fish sauce
   • 2 tsp soy sauce
9. Drizzle this dressing over the noodles and toss gently.
10. Taste, tweak (more lime? More soy?), and scatter with coriander and chives before serving.

Common Mistakes

Why is my pasta too soft or mushy?
You likely overcooked it in the beetroot juice. It cooks slower than water, but still — start checking at 5 minutes.

Why do my noodles stick together?
You’ve got to stir occasionally as it simmers. Use a spaghetti fork or tongs and show it some love.

Why are my noodles bland?
Seasoning makes or breaks this dish. Don’t be afraid to adjust salt, lime, or soy sauce at the end. I once forgot the dressing and wondered why it tasted like fancy hospital food.

Can I just cook the pasta entirely in beetroot juice?
You could — but it takes forever and turns everything mushy. A quick pre-boil saves time and texture.

Storage and Reheating Tips

Fridge:
Store in an airtight container for up to 5 days. The colour holds beautifully, but the herbs will wilt, so add fresh before serving again.

Freezer:
Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating Options:

• Stovetop: Splash of water in a pan, medium heat, 5 minutes.
• Microwave: Covered dish, 30-second bursts, stirring in between.
• Air fryer: Not ideal for noodles — skip this one.

What to Serve With It

• Grilled teriyaki pork or chicken — sweet-savoury against that lime and ginger is divine.
• Steamed greens or bok choy — for balance and crunch.
• A chilled white wine — like Riesling or Sauvignon Blanc — bright enough to match the noodles’ tang.

FAQ Section

Can I use any spaghetti?
Yes, use what you love — regular, whole wheat, rice noodles, or gluten-free spaghetti all work.

Is this dish vegan?
Yes — if you use a vegan fish sauce (they’re surprisingly good these days).

Can I make this in advance?
Definitely. It gets even tastier after a rest. Just toss with a bit more dressing before serving cold or reheated.

Why are my noodles not ruby red?
Some beetroot juices are paler than others. Go for one that’s 100% beetroot for the best pop of colour.

Try More Recipes:

• Nigella Minestrone Soup
• Nigella Genoise Spong
• Nigella Italian Apple Pie
• Nigella Rice Salad