15 Minute Noodle Bowls
Quick 15 minute noodle bowls with greens and a spicy broth. A comforting and delicious vegan dinner ready in no time!
Servings: 4 servings
Calories: 444kcal
Ingredients
- 1 tablespoon of Olive oil
- 1 Onion diced
- 200 g of Mushrooms sliced
- 2 Carrots peeled and cut into matchsticks
- 1 head of Broccoli cut into small florets
- 2 tablespoon of Miso paste
- 750 ml of Boiled water
- 3 head of Pak choi (bok choy) chopped
- 160 g of Edamame frozen
- 1 tablespoon of Garlic and ginger paste
- 1 teaspoon of Chilli oil
- 2 tablespoon of Soy sauce
- 450 g of Udon noodles
Instructions
- Heat 1 tbsp of Olive oil over a medium heat and add 1 Onion and 200 g of Mushrooms. Cook for 4 minutes.
- Add 2 Carrots, 1 head of Broccoli, 2 tbsp of Miso paste and 750 ml of Boiled water.
- Continue to cook for 3 minutes.
- Add 450 g of Udon noodles, 1 tsp of Chilli oil, 1 tbsp of Garlic and ginger paste, 2 tbsp of Soy sauce, 3 head of Pak choi (bok choy) and 160 g of Edamame.
- Cook for a further 3 minutes.
- Transfer to serving bowls and enjoy.
Notes
- For some added crunch, you can sprinkle some crushed cashews or peanuts on top of these noodle bowls before serving.
- For extra spice, drizzle over some extra chilli oil before serving.
- Use reduced sodium soy sauce if you don't want these too salty.
- Add a squeeze of lime juice to the dish just before serving to lighten it up. This is especially important if you are reheating them.
Nutrition
Serving: 1portion | Calories: 444kcal | Carbohydrates: 71g | Protein: 29g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1777mg | Potassium: 2592mg | Fiber: 17g | Sugar: 20g | Vitamin A: 34199IU | Vitamin C: 424mg | Calcium: 791mg | Iron: 8mg
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