Lunch, Main Course, vegetarian
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Vegetable Noodle Bowl – with no recipe

vegetable noodle bowl recipe

Summer is always my favorite season in Berlin, I would like to just being outdoor and enjoy the green spaces all around Berlin all the time, so cooking in the kitchen is a bit of a tough call especially in a steamy hot day! Sometimes I would just pack a few snack and go to the little playground around the corner and just sitting on the grass, do some reading and writing and be inspired by the nature. When I do have to cook – all I want is something that’s quick, healthy and tasty but not so much of cooking to do.

A noodle bowl or rice bowl are always the first two ideas that come up when I need a quick fix, this time, I opt for a vegetable noodle bowl as I have plenty of vegetables sat at the crisp box in my fridge, a good idea to use up any vegetables you have at home already. On top of that you can use any type of noodle you like, that’s why you don’t need a recipe. Though I will tell you the ingredients for the sauce (seasoning), a magic sauce that works with any ingredients you choose! I have the ingredients I used for my version here and a seperate list of suggested ingredients here for you. I hope you like my version and you will be creative enough to make up your own.

Note: I use Tofu here to add in some potein but feel free to add meat like chicken, beef or prawn as desire. As for the sauce, don’t get too hung up with the amount, the one below is just a guide line, you can add more or less according to your taste, important is to taste the food you are cooking, it is part of the fun!

Ingredients:

(for my version)

For the noodle:

  • Broccoli
  • Red bell pepper
  • Courgette
  • Carrot
  • Baby spinach
  • Tofu
  • Brown Rice noodles
  • Sesame seeds for garnish

For the Sauce:

(for 2 potions)

  • ½ cup of water
  • 1 tbsp. oyster sauce (or vegetarian oyster sauce), Asian shop
  • 1 tbsp. Tamari or soy sauce (more to taste)
  • A drizzle of runny honey
  • 1 tsp. sesame oil

Other vegetable suggestion:

  • Mushroom
  • Beanspourt
  • Pak choi
  • Swiss chard
  • Green beans
  • Chinese cabbage
  • Asparagus
  • Etc.

Other noodle suggestion:

  • Egg noodle
  • Spaghetti
  • Rice noodle
  • Undo
  • Soba noodle
  • Etc.

Precook the noodles according to package instruction but a minute less – you will be cooking the noodles for a minute in the sauce with the vegetables later, that way, the noodles won’t be overcooked and will absorb the lovely flavour from the sauce.

Combine the sauce ingredients in a bowl and set aside.

Heat a splash of vegetable oil in a wok, add all vegetables and stir-fry until the vegetables take on a bit of colour. Pour in the sauce mixture, mix well and let it simmer for a minute (don’t cook the vegetables for too long, they should remain a bit of a crunch!), throw in the precooked noodles and stir until well combined. Cook for another minute, have a taste, add more seasoning if needed. Remove from heat.

Divide the noodles in warm bowls and serve.

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