Oodles of Noodles in a Very Yummy Broth

The Last Bite
by The Last Bite
4 servings
40 min

Want something light and healthy for dinner this evening? Then give this Asian vegetable and noodle broth a go!I’m starting to try and eat more veggie dinners in the week, so why not share these recipes with you. Veggie food does NOT have to be boring! Just because there’s no meat doesn’t mean it’s not packed with goodness and flavour for you. I wouldn’t of even added any meat to this dish, it simply just doesn’t need it! Packed with ginger and garlic, this broth is not only full of flavour, it also has great digestion and health benefits for you. It’s also a great dish to make if you have a limited time. Once all your chopping is done, the cooking process is relatively quick! My new favourite vegetable at the moment is Pac Choi. The Chinese vegetable goes great in all Asian cooking and stir fried, and if not overcooked has a lovely bite to it. In this broth I cooked both the pac Choi and the pepper only lightly to ensure they both had that el dente bite, which contrasted perfectly with the soft vermicelli noodles. I tend to try and make most of my dishes gluten free, to help my digestion, so in this I used vermicelli rice noodles. If you wish for a thicker noodle you could try it with an egg or udon noodle, however I found they worked perfectly with the crunch to the vegetablesThis dish is super easy to make and SO healthy for you. If you did fancy making it a meat alternative maybe try adding in some prawns, which would compliment the ginger perfectly. Give this easy broth and go and let me know what you think! For more healthy recipes from around the world, follow my blog, thanks.

Stirfried Asian vegetables

noodles in the broth

Oodles of Noodles in a Very Yummy Broth
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 2 pac Choi
  • 2 red onions
  • 3 cloves of garlic
  • large knob of ginger
  • 4 spring onions
  • finely sliced pepper
  • 2 carrots ribboned
  • 2 packs of vermicelli rice noodles
  • tin of coconut milk
  • 0.5 tsp crushed chillies
  • 1 tsp cumin
  • 1 tsp Turmeric
  • 1 tsp coriander
  • 1 tsp basil
  • 3 tbsp soy (gf)
  • 1 tbsp fish sauce
  • 2 tbsp sesame oil
  • salt and pepper

We start with the chopping: Finely chop up your garlic and ginger and chop your spring onions into small circles. Then finely slice your onions and pepper into very thin strips. Peel your carrots and then use the peeler to create thin carrot ribbons.
Heat up a large sauce pan, add some oil and add your garlic, ginger and spring onion and soften for a couple of minutes.
Meanwhile add your onion and peppers into a frying pan and start to soften on a low heat.
Now add in all of your spices into the saucepan with the garlic and cook off for a couple of minutes.
Then add in your soy, sesame oil, coconut milk and fish sauce. Bring this mixture to the boil and then turn down into a low heat and allow to simmer.
Meanwhile add your pac Choi and carrot to the vegetables and fry on a low heat for a couple of minutes.
Check your broth to ensure it’s the correct spice for yourself. Then add in your vermicelli noodles.
Give them approx a minute to cook and then add in all of your vegetables, stir and continue to cook for a few minutes until the noodles are fully soft.
  • Eliza Cross Eliza Cross on Dec 06, 2020

    What a special recipe - uncomplicated, healthy, and of course, plenty of delicious NOODLES! Thank you for sharing it.