Asian Noodle Broth
- Serves:
- 2
- Course:
- Dinner
- Prep:
- 5 mins
- Cook:
- 15 mins
- Total time:
- 20 mins
This Asian noodle broth can be adapted to use up any left over vegetables or cooked meats and is a great light lunch option, which is quick and easy to make!
Credited to: Coeliac UK
Nutritional Information
-
KCal
291.3 -
Protein (g per Serving)
15 -
Carbohydrates (g per Serving)
40.7 -
Fibre (g per Serving)
6.4 -
Fat Contents (g)
7.7 -
Sugars (g per serving)
2.6
Ingredients
- 100g brown rice noodles
- 500ml gluten free vegetable stock*
- 100g frozen shelled edamame
- 100g green beans, ends trimmed, chopped
- 1 head of pok choi, washed and chopped
- 1 tbsp rice vinegar
- 1 boiled egg
- ½ tsp chilli flakes
- sliced spring onion
* Check Coeliac UK's Food and Drink Information for suitable products
Method
Cook the noodles according to the package directions. Once cooked, drain and rinse under cold water to stop the cooking process.
Place the gluten free vegetable stock in a pan and bring to the boil. Add the edamame and green beans and simmer for 2 minutes, then add the rice vinegar, pak choi and noodles.
Transfer to two bowls, top with ½ egg, chilli flakes and sliced spring onions to finish.