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Ginger Scallion Noodle Bowls
4.9 from 14 votes

Ginger Scallion Noodle Bowls

Ginger scallion noodle bowls are a flavorful, comforting vegetarian meal that can be customized to include any veggies you love!

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

broth
  • 1 teaspoon coconut oil
  • 3 teaspoons ginger freshly grated root
  • 2 garlic minced, cloves
  • ¼ cup scallions thinly sliced
  • 4 to 6 cups vegetable stock or chicken or beef stock
bowls
  • 1 (8 ounce) rice noodles package
  • 8 ounces shiitake mushrooms
  • 2 carrot shaved with a vegetable peeler
  • 1 red bell pepper sliced
  • ½ cup snow peas
  • ½ cucumber peeled and sliced, English variety
for topping
  • 1 jalapeno pepper thinly sliced
  • 3 tablespoons peanuts chopped
  • 1 to 2 teaspoons sesame oil for drizzling, toasted
  • Chili garlic sauce for drizzling
  • cilantro chopped or torn, fresh
  • mint chopped or torn, fresh leaves

Instructions

    Cup of Yum
  1. To prep the broth: Heat a saucepan over medium-low heat and add the coconut oil. Add in the ginger, garlic and scallions and cook for 1 minute. You can add a pinch of salt and pepper here if you feel that your stock is not super salty. Pour the stock in the pot. Bring the mixture to a boil, then reduce it to low heat and cover. Let it simmer for 15 to 20 minutes while you prep the rest of the ingredients
  2. To prep the rice noodles: I take a large bowl and put the dry noodles in the bowl. I cover the noodles with very hot water (not boiling, but as hot as my tap will allow!) by at least 2 inches, then I cover the bowl with a towel. After 15 to 20 minutes, the noodles should be tender.
  3. If you’d like to cook the shiitakes: I heat a large skillet over medium-low heat and add a teaspoon of coconut oil. Add the mushrooms and stir. Cook until they are soft and juicy, stirring occasionally, about 6 to 8 minutes. Season with a sprinkle of salt and pepper.
  4. To make the bowls: add a serving of rice noodles to a bowl, then top with a few mushrooms, red peppers, carrots, snow peas and cucumber slices. Ladle 1 cup (or so!) of broth over top. Add on your toppings of choice. I love fresh cilantro, toasted sesame oil and chopped peanuts!