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

Serves 2

Broth:

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

Veggies:

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.