Ginger Scallion Noodle Bowls.
Time to cuddle up to some noodle bowls!
Seriously is there anything else that looks this comforting at the moment? I don’t think so. If this is what self care looks like today, I’m into it.
These ginger scallion noodle bowls are all about the broth.
Which seems a little crazy, because I don’t consider this to be a soup. Sure, it has broth, but I like to make sure the broth is there for flavor and the noodles and vegetables are the meat of the meal, per se.
But the broth is delish.
After that, it’s totally up to you on what gets added to the bowl. I love brown rice noodles, but you could do soba noodles or another noodle of your choice.
I also went with some red pepper, shiitakes, snow peas, shaved carrots and even cucumber for a refreshing crunch.
The “toppings” are what makes this bowl shine as well. Both crunchy peanuts and toasted sesame oil. You’d think we should only do one or the other… but both are so flavorful and I love them together. Some chili garlic sauce is swirled in too. Just a leeettle bit of heat.
And of course, you could add chicken or pork or shrimp here! It’s a great vehicles for leftovers. Make the broth and noodles – throw everything in that bowl that you have to get rid of. Everything has got to go!
The only thing I cooked were the shiitakes, meaning this comes together super fast. Using a stock/bone broth you have on hand is an excellent idea too for increased flavor. Vegetable, chicken, beef stock – they all work. Depends on what you’re feeling that day.
Plus, we’re going to add lots of fresh ginger and garlic for more kick. I could drink this stuff.
Oddly enough, this is a meal that can be prepped ahead of time. YEP. You can make all the components and keep them in the fridge packaged separately.
While this can serve four (or, uh, maybe two… obnoxiously), if it’s just you, feel free to make the parts that you love and store them in the fridge for a few meals throughout the week.
There are a couple of steps to make a full bowl come together, but what I love about this is that you can pick and choose. Totally make it your own.
My favorite kind of recipe!
I mean, I’ve come a long way here from the ramen packets I used to beg my mom for when I was 11. I thought they were the coolest thing ever.
Basically throw everything in that bowl and ladle the hot, gingery broth over top. Boom. All done. Monday’s over and thank goodness!
Ginger Scallion Noodle Bowls
Ginger Scallion Noodle Bowls
- 1 teaspoon coconut oil
- 3 teaspoons freshly grated ginger root
- 2 garlic cloves, minced
- ¼ cup thinly sliced scallions
- 4 to 6 cups vegetable, chicken or beef stock
- 1 (8 ounce) package rice noodles
- 8 ounces shiitake mushrooms
- 2 carrots, shaved with a vegetable peeler
- 1 red bell pepper, sliced
- ½ cup snow peas
- ½ english cucumber, peeled and sliced
- 1 jalapeno pepper, thinly sliced
- 3 tablespoons peanuts, chopped
- 1 to 2 teaspoons toasted sesame oil, for drizzling
- chili garlic sauce, for drizzling
- fresh cilantro, chopped or torn
- fresh mint leaves, chopped or torn
- 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
- 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.
- 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.
- 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!
Did you make this recipe?
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I appreciate you so much!
Look at that crunch on top. YESSSS.
20 Comments on “Ginger Scallion Noodle Bowls.”
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This is literally one of the most delicious things I have made! thank you for the sharing a great recipe!!
This is happening, TONIGHT!
So good! Love these flavors so much!
All about this prep ahead bowl.
This is my fave kind of meal! Easily adaptable for what you have on hand. So much yum! And crunchy toppings are the beeest. 🤤
Learned the hard way–don’t substitute soba noodles in for the rice noodles. They became a pasty, flavorless disaster. The broth was great though!
Fantastic recipe! The changes I made: Used using brown rice and millet ramen noodles. (Costco), regular white mushrooms and added chicken thigh meat. I stir fried the meat and the veggies just a touch. I only had baby carrots so shredded a few of those up, but otherwise followed you ingredient list. Added cilantro, peanuts and a touch of sriracha hot sauce. Like you said, use what’s in the house and that’s what I did. Hubby and I are trying to eat more healthy and this fit the bill nicely. Thank you for sharing. This is a keeper.
Oh. My. Glob. Three bites in and it might have changed my life. Holy cow this is amazing!!
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Excited to try this recipe! Some new ingredients to play with and create some new meals for the week. My husband was totally on board…so even better!
Delish. Added some baked tofu and brown rice noodles. Alas, no cilantro so used fresh basil and parsley. Thanks.