Vegan rainbow noodle bowl
Morphing rainbow bowls with salad into more warming broth bowls as the weather changes. This one hitting the spot with all the delicious spices in the broth. Really easy to pop together with whichever ingredients you have handy just blanched in the broth. If you don’t have (leftover) baked sweet potato in the fridge (I tend to – ALWAYS!) then use whatever colourful veggie to make your bowl singggggg. There’s even a bit of shredded lettuce in mine too. Be resourceful, creative, delicious and nutritious all at once my friends!
RAINBOW NOODLE BOWL
Gluten free : Dairy Free : Vegan
1.5 l vege broth or stock
2 small garlic clove, peeled and finely sliced
5cm piece ginger, peeled and finely sliced
1.5 teaspoon tamari
3/4 teaspoon ground turmeric
3-4 tablespoons lemon juice
pinch chilli flakes
250-300g cooked rice noodles (about 70g uncooked)
2 bunches baby bok choy
100g broccoli florets
100g cauliflower florets
150-200g cooked sweet potato pieces (or sub whatever is on hand for a bit of colour)
1 asian shallot finely sliced
2-3 tablespoons finely chopped coriander
Protein of choice – cooked tofu, fish etc.
Combine ingredients for broth in a small saucepan, bring to boil and then reduce for 5 to a simmer.
Blanch bok choy in broth for 4 minutes, remove, and set aside into a bowl, covered whilst cooking the remaining veggies.
Drop cauliflower and broccoli florets in the broth to cook 4-5 minutes or until tender (soft if you prefer), remove to bowl then drop noodles into the broth to absorb the colour. You can cook them if they are raw in the broth now if you wish, however a touch more water may be required.
To serve, arrange veggies and noodles in the bowl, pour broth over the top, then garnish with shallot, coriander and enjoy with your choice of protein.