Super Speedy Asian Noodle Broth Bowl

Super Speedy Asian Noodle Broth Bowl

Super Speedy Asian Noodle Broth Bowl 718 1024 gastronome
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This has to be one of the easiest speediest noodle broth bowls, nearly as quick as preparing a pot noodle, but 100% more tasty and healthy!

Scandi Meatballs with Creamy Comfort Mash

Recipe by Gemma SimmoniteCourse: MainDifficulty: Medium

Ingredients

  • 1 tablespoon toasted sesame oil

  • 1-2cloves garlic, minced

  • A few sliced mushrooms

  • A few strips of red pepper

  • 3 nests of egg noodles

  • 200ml of vegetable broth

  • ½ teaspoon of miso paste

  • Blanched vegetable of your choice – I used 1 head of Pak Choi, a few florets of tenderstem broccoli and carrot ribbons.

  • Black and white sesame seeds

  • Dried red chilli flakes

  • A wedge of lime

Directions

  • Boil a kettle and when boiled pour the water into bowl add the noodles. After a minute stir them around gently to separate, after another 2 minutes drain the noodles whilst reserving the water. Toss the noodles with a little of the sesame oil.
  • In a saucepan on a high temperature add the reserved noodle water, when it’s returned to the boil add the halved Pak Choi, broccoli, and the carrot ribbons, cook for 2 minutes then drain.
  • Make up the broth as per the instructions and add the miso paste, keep warm
  • In a hot frying pan, add the sesame oil and garlic, sauté the mushroom and red pepper.
  • When ready to serve arrange the noodles, the blanched and sauteed vegetables in a bowl, pour over the broth, and sprinkle with the sesame seeds and chilli flakes and serve with a wedge of lime.

Notes

  • This has to be one of the easiest speediest noodle broth bowls, nearly as quick as preparing a pot noodle, but 100% more tasty and healthy!
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