Noodle Bowl Recipe
Photo: Kana Okada
For a hot (and great-looking!) meal you can prep in minutes, try British chef Hugh Fearnley-Whittingstall's clever noodle bowl, adapted from his cookbook River Cottage Veg.
1 tsp. powdered vegetable bouillon
A pinch of brown sugar
Small carrot, peeled and julienned
Several scallions, sliced
A handful of bok choy leaves (or other greens), shredded
½ garlic clove, chopped
¼ chili, seeded and chopped
Soy sauce, to taste
Lime juice, to taste
In a 16-ounce mason jar, place egg noodles, powdered vegetable bouillon, brown sugar, carrot, scallions, bok choy leaves, garlic and chili. Add boiling water to cover and let stand 10 to 15 minutes, stirring once. Then add soy sauce and a squeeze of lime to taste.
Ingredients
½ cup thin egg noodles1 tsp. powdered vegetable bouillon
A pinch of brown sugar
Small carrot, peeled and julienned
Several scallions, sliced
A handful of bok choy leaves (or other greens), shredded
½ garlic clove, chopped
¼ chili, seeded and chopped
Soy sauce, to taste
Lime juice, to taste
Directions
In a 16-ounce mason jar, place egg noodles, powdered vegetable bouillon, brown sugar, carrot, scallions, bok choy leaves, garlic and chili. Add boiling water to cover and let stand 10 to 15 minutes, stirring once. Then add soy sauce and a squeeze of lime to taste.
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