Hot Veggie Noodle Bowl with broth, eggs and microgreens
Hot Veggie Noodle Bowl with broth, eggs and microgreens
A steaming ginger flavoured broth with veggies, poured over egg noddles and topped with a soft-boiled egg and microgreens. This recipe is vegetarian, dairy free, nut free and has no added sugar
Hot Veggie Noodle Bowl with broth, eggs and microgreens
Hot Veggie Noodle Bowl with broth, eggs and microgreens
A steaming ginger flavoured broth with veggies, poured over egg noddles and topped with a soft-boiled egg and microgreens. This recipe is vegetarian, dairy free, nut free and has no added sugar
Servings
4-6
Servings
4-6
Ingredients
Instructions
  1. Cook the noodles according to the instructions on the packet. Once cooked, drain them and set aside.
  2. Prepare your veggies. Chop the onion. Cut the red pepper into thin strips and using a julienne peeler, julienne the carrots. If you don’t have a julienne peeler you can cut the carrots into thin strips instead.
  3. Heat olive oil in a large pot and add the onions and garlic. Cook until the onions are translucent and fragrant (about 5 minutes). Add the ginger, salt, pepper, red pepper and julienned carrots. Cook for another 5 minutes until the pepper and carrots are cooked but still crispy.
  4. Add the stock and bring to a boil. Once boiling it’s ready to serve.
  5. To serve, divide the noodles between bowls, pour the vegetable and broth mixture over and top your dish with a soft boiled egg and a handful of microgreens.