Veggie bowl
-
40 min -
20 Ingredients
Veggie bowl—a vibrant and nutritious dish that celebrates the flavors of fresh vegetables.
Ingredients for 4 servings
Instructions
-
garlic cloves 2
-
spring onions 2
(green part)
-
red chilli 1
-
fresh ginger 4 cm
-
water 1 L
-
vegetable stock 2.5 tbsp
(without onions)
-
japanese soy sauce 2 tbsp
-
syrup 1 tbsp
-
white wine vinegar 1.5 tbsp
-
carrots 2
-
bok choy 250 g
-
radishes 12
-
sesame oil 1.5 tbsp
-
rice noodles 200 g
-
eggs 4
-
edamame beans 55 g
-
bean sprouts 1 package
-
lime 1
-
chilli flakes
-
olive oil
Instructions
- Peel and chop the garlic into pieces. Finely chop the spring onion and chilli. Peel and grate the ginger. Fry the garlic in oil until it turns brown. Remove the garlic pieces (make sure to get them all) and discard them. Add the spring onion, chilli, and ginger and sauté for about 1 minute. Add water, vegetable stock, soy sauce, syrup, and white wine vinegar and simmer for 20 minutes.
- Peel and cut the carrot into small sticks or shave it with a potato peeler. Roughly chop the pak choy and thinly slice the radishes. Set the radishes aside for now. Add the carrot, pak choy, and sesame oil and simmer for another 5 minutes. Cook the noodles according to the instructions on the package and rinse them with cold water. Fry the eggs on one side.
- Divide the noodles into bowls. Add bean sprouts, edamame beans and radishes. Pour over the hot broth with carrot and pak choi. Top with egg, a lime wedge and chilli flakes.
Hungry for more?
Download our app now for access to a wide variety of mouthwatering options to suit every taste bud.
Download the App
