04 January 2012

a vegetable noodle bowl. {gluten-free & vegetarian}

4 January 2012

If you are looking for easy...here it is. Not only is it easy, it is satisfying cozy & darn tasty. I do not know if it is cold where you are, but it is blustery & cold here in Maine. This little bowl is filled with warmth & goodness.

Like most of the recipes on this blog, a noodle bowl's possibilities are endless. You can add cubes of tofu, shredded roasted chicken, shrimp...you can change up the veg & greens...whatever you have &/or prefer.

a vegetable noodle bowl.
serves 4

4 cups organic vegetable or chicken stock 
1 thumb size piece of ginger, peeled & grated
1 clove garlic, grated
(optional) 1 small chili, deseeded & sliced
1 carrot, peeled & cut into matchsticks
5 button mushrooms, sliced

  1. Add to a stock pot. Bring to a boil & simmer for 10-15 minutes.

1 package rice noodles, cooked to the package instructions

for serving:
a couple of handfuls of fresh spinach, roughly chopped
cilantro, chopped
soy sauce or tamari

  1. Place 1/4 of the noodles in each bowl. Then add spinach on top of the noodles. Ladle broth over the noodles.
  2. Garnish with a swig of soy sauce & a bit of cilantro.

happy eatings & cheers!
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