15 Minute Noodle Bowls
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 1 Onion (diced)
- 200 g Mushrooms (sliced)
- 2 Carrots (peeled and cut into matchsticks)
- 1 head Broccoli (cut into small florets)
- 2 tablespoons Miso paste
- 750 ml Boiled water
- 3 head Pak choi (bok choy) (chopped)
- 160 g Edamame (frozen)
- 1 tbsp Garlic and ginger paste
- 1 tsp Chilli oil
- 2 tablespoons Soy sauce
- 450 g Udon noodles
Method
- Heat 1 tbsp Olive oil over a medium heat and add 1 Onion and 200 g Mushrooms. Cook for 4 minutes.
- Add 2 Carrots, 1 head Broccoli, 2 tbsp Miso paste and 750 ml Boiled water.
- Continue to cook for 3 minutes.
- Add 450 g Udon noodles, 1 tsp Chilli oil, 1 tbsp Garlic and ginger paste, 2 tbsp Soy sauce, 3 head Pak choi (bok choy) and 160 g Edamame.
- Cook for a further 3 minutes.
- Transfer to serving bowls and enjoy.