VEGETARIAN NOODLE BOWL RECIPE RECIPES

Name: Egg Roll Noodle Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Asia, Chinese
Ingredients: 1 tablespoon sesame oil; 1/2 pound ground pork; 1 tablespoon soy sauce; 1 garlic clove, minced; 1 teaspoon ground ginger; 1/2 teaspoon salt; 1/4 teaspoon ground turmeric; 1/4 teaspoon pepper; 6 cups shredded cabbage (about 1 small head); 2 large carrots, shredded (about 2 cups); 4 ounces rice noodles; 3 green onions, thinly sliced; Additional soy sauce, optional

EGG ROLL NOODLE BOWL RECIPE: HOW TO MAKE IT

Egg Roll Noodle Bowl Recipe: How to Make It image

We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll made on the stovetop and served in a bowl. —Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon sesame oil
1/2 pound ground pork
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon pepper
6 cups shredded cabbage (about 1 small head)
2 large carrots, shredded (about 2 cups)
4 ounces rice noodles
3 green onions, thinly sliced
Additional soy sauce, optional

Steps:

In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer., Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.

Nutrition Facts : Calories 302 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 652mg sodium, CarbohydrateContent 33g carbohydrate (2g sugars, FiberContent 4g fiber), ProteinContent 14g protein. Diabetic Exchanges 2 medium-fat meat

VEGETABLE NOODLE SOUP BOWL RECIPE - BBC FOOD

Vegetable noodle soup bowl recipe - BBC Food image

Super healthy and light, this soup is packed with goodness and is ideal for a light lunch or as a first course.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 6

Number Of Ingredients 14

Ingredients

1.8 litres/3¼ pints vegetable stock
5cm/2in fresh root ginger, peeled and grated
1 red chilli, seeds removed and finely chopped
6 spring onions, sliced
1½ tsp Chinese five-spice powder
1 tbsp light muscovado sugar
1 tbsp sweet chilli sauce
1 tbsp soy sauce
150g/5½oz shiitake mushrooms, sliced
50g/1¾oz fine egg noodles
1 bok choi, sliced
½ small lime, juice only
salt and freshly ground black pepper
small bunch coriander, chopped, to garnish

Steps:

Pour the stock into a large saucepan and bring to the boil.
Add the ginger, chilli, spring onions, Chinese five-spice powder, sugar, sweet chilli sauce and soy sauce, reduce the heat and simmer gently for 5 minutes.
Add the mushrooms and noodles and simmer for 3–4 minutes until the noodles are cooked. Stir in the bok choi and lime juice and season with salt and pepper, if needed. Simmer for a further 2 minutes. Ladle into bowls, sprinkle with the coriander and serve.

More about "vegetarian noodle bowl recipe recipes"

EGG ROLL NOODLE BOWL RECIPE: HOW TO MAKE IT

We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll made on the stovetop and served in a bowl. —Courtney Stultz, Weir, Kansas
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Cuisine Asia, Chinese
Calories 302 calories per serving

In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer., Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.

See details

VEGETABLE NOODLE SOUP BOWL RECIPE - BBC FOOD

Super healthy and light, this soup is packed with goodness and is ideal for a light lunch or as a first course.
From bbc.co.uk
Reviews 4.5

Add the mushrooms and noodles and simmer for 3–4 minutes until the noodles are cooked. Stir in the bok choi and lime juice and season with salt and pepper, if needed. Simmer for a further 2 minutes. Ladle into bowls, sprinkle with the coriander and serve.

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CHICKEN NOODLE SOUP RECIPE - BBC GOOD FOOD

Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds.
From bbcgoodfood.com
Total Time 40 minutes
Category Lunch, Snack, Soup, Supper
Calories 217 calories per serving

Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

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VEGETABLE NOODLE SOUP BOWL RECIPE - BBC FOOD

Super healthy and light, this soup is packed with goodness and is ideal for a light lunch or as a first course.
From bbc.co.uk
Reviews 4.5

Add the mushrooms and noodles and simmer for 3–4 minutes until the noodles are cooked. Stir in the bok choi and lime juice and season with salt and pepper, if needed. Simmer for a further 2 minutes. Ladle into bowls, sprinkle with the coriander and serve.

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CHICKEN NOODLE SOUP RECIPE - BBC GOOD FOOD

Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

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VEGETARIAN PAD THAI | JAMIE OLIVER VEGETARIAN RECIPES

From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 593 calories per serving

1. Cook the noodles according to the packet instructions, then drain and refresh under cold running water and toss with 1 teaspoon of sesame oil.
2. Lightly toast the peanuts in a large non-stick frying pan on a medium heat until golden, then bash in a pestle and mortar until fine, and tip into a bowl.
3. Peel the garlic and bash to a paste with the tofu, add 1 teaspoon of sesame oil, 1 tablespoon of soy, the tamarind paste and chilli sauce, then squeeze and muddle in half the lime juice.
4. Peel and finely slice the shallot, then place in the frying pan over a high heat. Trim, prep and slice the crunchy veg, as necessary, then dry-fry for 4 minutes, or until lightly charred (to bring out a nutty, slightly smoky flavour).
5. Add the noodles, sauce, beansprouts, and a good splash of water, toss together over the heat for 1 minute, then divide between serving bowls.
6. Wipe out the pan, crack in the eggs and cook to your liking in a little olive oil, sprinkling with a pinch of chilli flakes. Trim the lettuce, click apart the leaves and place a few in each bowl.
7. Pop the eggs on top, pick over the herbs, and sprinkle with the nuts. Serve with lime wedges for squeezing over, and extra soy, to taste.

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