ginger scallion noodle bowl
Love these noodle bowls. So fresh, healthy and satisfying
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- BROTH
- 1 tablespoon coconut oil
- 1 tablespoon freshly grated ginger
- 4 cloves garlic minced
- 4 scallions chopped
- 6 cups chicken stock
- NOODLE BOWL
- 8 ounces rice noodles
- 8 ounces shiitake mushrooms sliced
- 1 large carrot shaved
- 1/2 cup snow peas
- 1 small cucumber peeled and chopped
- 1/4 cup pickled mustard greens (optional)
- TOPPINGS
- hoisin sauce
- crushed peanuts
- fresh cilantro chopped
- lime wedges
How To Make ginger scallion noodle bowl
-
Step 1For the broth Add oil to a large pot. Add the ginger, garlic and scallions and cook for 1 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and simmer for 15 minutes.
-
Step 2Cook the noodles according to package directions and drain. Cook the Shiitake mushrooms in a little oil until they give off their moisture
-
Step 3Place the noodles in a bowl. Add the mushrooms, carrots, snow peas, cucumbers, and pickled mustard greens.
-
Step 4Ladle the hot broth over top of the veggies and noodle. Let sit a couple of minutes. Then top with the cilantro, and nuts. Drizzle the hoisin sauce on top and serve with a lime wedge
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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