Quick Noodle Veggie Bowl
This noodle veggie bowl is super easy, quick, healthy. Add more Asian condiments if you wish. We’re going for a quick weeknight dinner!
Veggie Noodles
Alright, this recipe is mostly vegetables. And, isn’t that divine!
Vegetables cooked al dente as these are retain more of their nutritional properties, and they still have a kick of crunch and crisp, which I personally love!
If you want more ideas for Asian noodles and Asian bowls, then just click here and explore, my friends!
Veggie Noodle Bowl
Who doesn’t love a quick and easy recipe for a weeknight!
And, this noodle veggie bowl is perfect.
You can even pre-cut your veggies, store in a container, refrigerate and then have ready when you’re home and preparing the evening meal.
There’s also the option to add proteins to this veggie noodle bowl, sauteed shrimp, shredded chicken, thin beef strips even slices of beef or chicken sausages that have been pan seared, cooked and sliced.
Veggie Rice Noodles
Your choice of noodles to use.
There are plenty of options out there. Simply prepare them and be ready to scoop on large ladles of the hot broth and vegetables.
And, if you want to add a non-meat protein, then here’s a fabulous idea. Add a sliced soft boiled egg! For the perfect soft boiled eggs (which I prepare in advance and refrigerate (without peeling until I’m ready to eat), then click here for my master technique.
Rice Noodles and Vegetables Recipe
Another element of this recipe that makes it super easy and convenient is the Kettle and Fire Bone Broth. I keep a supply in my pantry just for recipes like this or for quick and easy. If you want to check it out, the very best bone broth, grassfed or pasture raised, then here’s the link. Use code ALLYSKITCHEN for 20% off your order that’s delivered right to your doorstep.
Noodles with Vegetables
Just remember that you can customize the vegetables to your liking.
There’s nothing sacred about those that I used. And, I love this recipe because it offers a chance to use up veggies in your crisper.
If you’re interested in adding even MORE PROTEIN to this recipe, then try this. Add a scoop or two of unflavored Bone Broth Protein Supplement. You’ll get an auto 15% with the link. Talk about ramping up your nutrients!
One of my goals when creating recipes is to give you options for making your food creations more nutrient dense and delicious. Enjoy and sure hope you make this recipe! xoxx ally
Quick Noodle Veggie Bowl
Ingredients
- 4 Tbl. extra virgin olive oil
- 3 garlic cloves, minced
- 1/3 cup scallions, chopped
- 1 cup carrots, thinly sliced
- 1 cup broccolini, flowerettes and slice stems
- 1 cup purple cabbage, thin slice
- 1/2 cup radishes, thin slice
- 1 cup cherry tomatoes, sliced in halves
- 16 oz. box Kettle and Fire Chicken bone broth + 1/2 cup water
- 1/4 cup shoyu sauce
- Asian style noodles, prepared and ready to use
- OPTIONAL serving condiments:
- 1/2 tsp. red chili flakes
- 3 Tbl. Asian sweet chili sauce
Instructions
- In a medium size pot over medium high heat, put the olive oil, garlic and scallions. Saute until fragrances emerge.
- Add the next vegetable ingredients, two or three at a time, and after these additions, stir/blend and cook about 60 seconds.
- Add the bone broth, water and shoyu sauce and blend.
- Turn off heat and let this mixture sit about 5 to 7 minutes.
- Serve over prepared noodles (rice, ramen or another Asian type noodle).
- Optional: Condiments for serving, red chili flakes, Asian Sweet chili sauce, etc.
