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9 delicious noodle bowl recipes

Noodles for days!!!! Let’s kick off with the 9 top noodle bowl recipes on Brown Paper Nutrition.

Remember with noodles you don’t need packets of noodles on hand to make a delicious noodle bowl happen. You can look to your vegetable drawer in the fridge and see what you can make of it.

VEGETABLE NOODLE SWAPS:

  • zucchini
  • carrot
  • sweet potato
  • spaghetti squash

However if you are shopping and unsure which are the most versatile to have on hand and don’t need refrigeration then grab some of the below from time to time and get cooking!

TOP PACKAGED OPTIONS:

  • buckwheat soba or a combined buckwheat and wheat soba for the variety in nutrients
  • green tea soba – beautiful for colder dishes too
  • udon – dry preferably over the par-cooked packaged which are often higher in sodium and other preservatives
  • rice vermicelli noodles

ZUCCHINI NOODLE PHO 

A fresh light, variation on traditional pho with a vegan twist – find the recipe here.

 

UDON WITH STEAMED TERIYAKI CAULIFLOWER 

Thick noodles, with bold teriyaki flavours. All vegetarian find the recipe here. 

 

LEMONGRASS TOFU RICE NOODLE BROTH 

Light but incredibly warming, fresh flavours infused from lemongrass find the recipe here.

 

WARMING VEGETABLE MISO SOBA

Definitely on high rotation in our home and beautiful way to use and increase green veg intake – find the recipe here. 

 

SWEET POTATO PAD THAI 

A fresh vegan and veggie boosted take on traditional pad Thai … find the recipe here. 

 

SINGAPORE NOODLES WITH TEMPEH

Taking you into a night at the noodle markets with flavours of Sinapore noodles – find the recipe here.

 

TAMARI RUMP STEAK WITH CARROT NOODLES 

A simple yet incredibly flavoursome meal and one for those who enjoy a bit of red meat from time to time. Find the epic recipe here. 

 

THAI ZUCCHINI LAKSA 

Creamy, zesty and a little bit spicy with plenty of vegetables and wholesome protein from egg – find the recipe here. 

 

MY PERSONAL GO TO IMMUNE BOOSTING MUSHROOM GINGER GARLIC BROTH FOR NOODLES 

You can pop whatever you wish into this broth and seriously can’t go wrong. Make up a batch on the weekend and store ready for quick meal during the week with leftover shredded chicken if you wish, or tofu, extra asian greens and a kicker of chilli to finish. Find the recipe here. 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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