Glass Noodle Bowls
Recipe Info
Author: Chef Charity Morgan
Ingredients
- For the bowls
- Glass noodles (aka sweet potato starch noodles)
- Steamed broccoli
- Steamed baby bok choy (chopped)
- Raw carrots (julienne)
- Raw cucumber (julienne)
- Cilantro (chopped)
- Garnishes: sesame seeds, diced tofu, chopped spinach, kimchi and/or lime juice
- For the broth
- 4-5 cups water
- 1 inch ginger (minced or grated)
- 2 garlic cloves (grated)
- 1-2 vegan mushroom or vegetable cube
- 1 tablespoon coconut aminos
- 1/2 tsp smoked salt (trust me on this)
- Optional: nori pieces, smoked or traditional tofu
Instructions
- 1. Cook glass noodles according to package instructions. Drain then rinse well in cool water.
- 2. Toss noodles in sesame oil or a neutral oil to prevent from sticking. You may need to cut them depending on your kids’ age.
- 3. For the broth, add water into a large pot on medium to high heat then toss in all the broth ingredients. Allow to simmer for a few minutes to so the flavors meld (the longer it simmers, the more flavorful the broth).
- 4. Place noodles and veggies in bowl then pour 1-2 ladles of broth over the top. Add garnishes to preference and slurp up!
Notes
The vegetables are easy to swap out to include your family’s favorites, or use whatever you have in the fridge. Leftover steamed or roasted veggies also work well.