Garden Noodle Bowl

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30 minutes to prepare, nourishing, and really really good. So much yes.

This is yet another Josh specialty that I can take, oh you know, zero point zero of the credit for. That guy really has a knack for gathering a few ingredients and making something beautiful.

It starts with a whole bunch of veggies of your choice that we’ll pan-fry until they hit that crunchy-but-not-too-crunchy sweet spot. Technical term. Josh harvested a few of these from his garden which made my heart sing.

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The next step is preparing a homemade paste that gives the final product flavour like WOOO.

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Lastly, you’ll give some noodles a quick boil and poach a few eggs. We used rice vermicelli but the choice is entirely yours. As for the eggs, keeping the yolk runny rocks my socks off and brings it to another level to my tastebuds. But if runny yolk isn’t your thing (HI MOM), scrambled would be great too. And if you’re wanting to make this dish vegan, you can certainly omit the egg altogether.

Noodles and Eggs

RECIPE
(4 large servings)

For the paste:

  • 1/2 cup cilantro (no need to remove the stems)
  • 2 Tbsp basil (about 10 leaves)
  • big pinch salt
  • 1 garlic cloves
  • 1 tsp minced ginger
  • 1 tsp minced lemongrass
  • 1 tbsp lime juice
  • 1/2 tsp sesame oil
  • 1 tsp hoison sauce
  • sriracha to taste (about 1/2 tsp)
  • 1 tbsp soya sauce

For the bowl: 

  • 4 cups assorted chopped vegetables
  • 300 grams of rice vermicelli or pasta of choice (about 2/3 of a 1 pound pkg)
  • 4 eggs
  • 1 tbsp olive oil, for sautéeing
  • Green onions and celery leaves
  • Soy sauce, sriracha, lime juice, to finish (optional)

1. Chop the veggies and set aside.
2. In a mortar and pestle or mini food processor, combine the cilantro, basil, salt and garlic.
3. Add the rest of the paste ingredients and mash/blend until well combined.
4. Get a large pot of water boiling and cook noodles al dente according to directions.
5. Heat the olive oil in a wok or frying pan over medium heat.
6. Add vegetables and sauté for 5 – 10 minutes, until tender-crisp.
7. Add paste to vegetables and incorporate.
8. Add noodles to vegetable mixture and combine everything.
9. Meanwhile, poach the eggs (or cook to your liking)*
10. Divide noodle/vegetable mixture into bowls and top each one with an egg and green onion & celery leaves.
11. Add additional soy sauce, sriracha and lime juice as desired.
12. Incorporate everything together and eat.

*we use a silicone poaching cup which works great!

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This is one of those go-to dinners that always seems to fit the bill in that moment of “what do we eat?” on days with no dinner plan. Hope it sneaks its way onto your dinner rotation if it’s up your alley!

What dishes have you been loving this summer?

4 thoughts on “Garden Noodle Bowl

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