Asian Noodle Bowl

 

 

A Power Bowl punch for lunch is a great idea.

Recently I’ve been trying out various “bowl recipes”, which is essentially real food in the easiest way: one simple bowl.

The great thing about this recipe is that you only need a few basic ingredients, and can just throw in whatever you have on hand.

I like to use leftover beans, but you can substitute those for any ingredients that you love.

This recipe is courtesy of Reena.

Asian Noodle Bowl Recipe:

Serves: 4; Level: Easy;  Total Time: 15 minutes

Vegan

Ingredients:

• 2 Tbsp oil
• 1 tsp Garlic and ginger paste
• 1/2 cup onion cube
• 1/2 cup cut carrot
• 1 cup kale or spinach
• 1/4 cup quinoa
• 1 vegetarian bouillon Knor brand
• Salt and pepper to taste Less is better
• 2 tbsp soy sauce
• 1 tsp Chinese Five spice
• 1 cup Rice noodles
• Few sticks of lemongrass tied

How To prepare:

1. Cook rice noodles separately. Drain and set aside.
2. In a medium sauce pan heat the oil. Saute onion, garlic.and ginger.
3. Add carrots, spinach and any other veggies you want.
4. Add 4 cups of water and bring to a boil.
5. Add quinoa, vegetable bouillon, salt, pepper, soy sauce and Chinese Five Spice.
6. Let it boil and cook for five to seven minutes.
7. When its ready, add noodles into bowl and top with hot soup.
8. Feel free to garnish with sprouts, crushed peanuts, spring onion and my favourite: cilantro.

Sautéed Tofu cubes are a great addition to this meal.

This soup tends to be on the watery side, so it is fun to slurp it up.

I enjoy this soup thoroughly and I think you will too!

I would love to know which are your favourite toppings to add to this soup!!

Let me know in the comments!