Time to cuddle up to some noodle bowls!
Is there anything more comforting right now? I don’t think so. If this is what self-care looks like today, I’m definitely into it.
These ginger scallion noodle bowls are all about the broth.
It might sound odd, since this isn’t really a soup in the traditional sense. The broth is there for flavor, while the noodles and vegetables are the main focus.
But the broth is delish.
After you make the broth, the rest is flexible. I love brown rice noodles, but soba or any other noodle you prefer will work.
For vegetables I used red pepper, shiitakes, snow peas, shaved carrots and even cucumber for a cool, refreshing crunch.
The toppings are what make this bowl shine: crunchy peanuts, a drizzle of toasted sesame oil, and a touch of chili garlic sauce for just a little heat. They all play nicely together.
You can also add chicken, pork or shrimp — this is a great way to use leftovers. Make the broth and noodles, then throw in whatever you have on hand.
I only cooked the shiitakes, so the bowls come together quickly. Using a stock or bone broth you already have boosts the flavor — vegetable, chicken or beef stock all work depending on your preference.
We’ll also add lots of fresh ginger and garlic for bright, warming flavor. I could drink this broth.
This is one of those meals you can prep ahead: make the broth, cook or slice the vegetables, and store components separately in the fridge for easy assembly later.
The recipe can serve four (or generously two). If it’s just you, make the parts you like and enjoy leftovers for several meals.
Amazing, right?!
There are a few steps to build a full bowl, but the beauty here is the flexibility — pick and choose what you want to include.
My favorite kind of recipe.
I’ve come a long way from the ramen packets I begged my mom for at 11 — and these bowls feel like such an upgrade.
Basically, add everything to a bowl and ladle hot, gingery broth over top. Done. Instant comfort.
Ginger Scallion Noodle Bowls
Ginger Scallion Noodle Bowls
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Ingredients
broth
- 1 teaspoon coconut oil
- 3 teaspoons freshly grated ginger root
- 2 garlic cloves, minced
- ¼ cup thinly sliced scallions
- 4 to 6 cups vegetable, chicken or beef stock
bowls
- 1 (8 ounce) package rice noodles
- 8 ounces shiitake mushrooms
- 2 carrots, shaved with a vegetable peeler
- 1 red bell pepper, sliced
- ½ cup snow peas
- ½ english cucumber, peeled and sliced
for topping
- 1 jalapeno pepper, thinly sliced
- 3 tablespoons peanuts, chopped
- 1 to 2 teaspoons toasted sesame oil, for drizzling
- chili garlic sauce, for drizzling
- fresh cilantro, chopped or torn
- fresh mint leaves, chopped or torn
Instructions
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To prep the broth: Heat a saucepan over medium-low and add the coconut oil. Stir in the ginger, garlic and scallions and cook for about 1 minute. If your stock is very mild, add a pinch of salt and pepper. Pour in the stock, bring to a boil, then reduce to low, cover and simmer for 15 to 20 minutes while you prepare the rest of the ingredients.
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To prep the rice noodles: Place the dry noodles in a large bowl and cover with very hot (not boiling) water by at least 2 inches. Cover the bowl with a towel and let sit 15 to 20 minutes, until tender.
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To cook the shiitakes (optional): Heat a large skillet over medium-low and add 1 teaspoon coconut oil. Add the mushrooms and cook, stirring occasionally, until soft and juicy, about 6 to 8 minutes. Season with salt and pepper.
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To assemble the bowls: Place a serving of rice noodles in each bowl and top with mushrooms, red pepper, carrots, snow peas and cucumber. Ladle about 1 cup of hot broth over each bowl and finish with toppings: cilantro, toasted sesame oil, chopped peanuts and a drizzle of chili garlic sauce if you like heat.
Did you make this recipe?
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I appreciate you so much!
Look at that crunch on top. YESSSS.