Bok Choy and Brown Rice Noodle Bowl

Bok Choy and Brown Rice Noodle Bowl

The inspo for this recipe all started because I was gung ho about making this thai green curry dish that I had at Wagamama. I couldn’t stop thinking about it. So I bought all the ingredients, watched a YouTube video on how to slice lemongrass, made the dish by trying to piece together various Pinterest recipes, and it came out horrible. Like, so bad.

So I was naturally super annoyed, I still had half of the random vegetables and noodles left over (I’ve lived and learned- only experiment with half a recipe), and I needed to make something. So back on Pinterest I went and I came across this recipe for Bok Choy Soup by Brooklyn Farm Girl. I added a few things to the recipe based on my personal preference and what I had leftover, and it came out awesome! This recipe is so simple, and also Clean Program approved! 

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bok-choy-noodle-soup-3Bok Choy and Brown Rice Noodle Bowl

Bok Choy and Brown Rice Noodle Bowl
Yields 4
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Ingredients
  1. 4 cups of vegetable broth
  2. 2 tablespoons of extra virgin olive oil
  3. 3 cloves of garlic, minced
  4. 2 teaspoons of freshly grated ginger (less or more to taste)
  5. 1 teaspoon of red pepper flakes
  6. 1 head of bok choy florets, ends trimmed and separated
  7. 1 cup of chopped kale
  8. 1 cup of sliced baby bella mushrooms (or mushrooms of choice)
  9. 1/2 cup of mungbean sprouts
  10. Soy sauce or Wheat free Tamari
  11. 1 package of brown rice noodles
Instructions
  1. In a small pot, bring the 4 cups of vegetable broth to a boil.
  2. While you are waiting for the broth to boil, add the olive oil to a large pot over medium heat.
  3. Add the garlic, ginger and red pepper flakes and saute quickly for 1-2 minutes.
  4. Add the bok choy, kale, mushrooms, mungbeans sprouts and a splash of soy sauce/wheat free tamari.
  5. Saute until leaves begin to wilt and vegetables become tender.
  6. When the broth it boiling, add the rice noodles and cook according to package directions. *Mine said 1 minute
  7. Pour the rice noodles and the broth into the large pot with the vegetables.
  8. Mix through and add any additional seasoning to taste.
Adapted from Brooklyn Farm Girl
Spinach for Breakfast http://www.spinach4breakfast.com/
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