I’m a fan of noodles. And I really like soup. When you put those together…you get a story, of course.
Something that grew out of my dabbling in low-carb eating (I am consciously trying to reduce my dependence on high carb items) was the desire to have broth, with a lot of flavor…and even though it is moving toward spring here in the Carolinas, a steaming bowl of broth with a pile of lower-carb noodles came to mind. I had in my head a pile of those thick, round noodles you find in a lot of noodle bowls at oriental restaurants. So, how could I go about making those?
I started with broth. Being 99% vegetarian, I went with veggie broth. There are so many kinds, brands, versions…I went with low sodium (actually, I wound up with unsalted) because I intended to add soy sauce which can definitely increase the saltiness! And then I just assumed flavors I would want in this noodle bowl.
I love the tang and flavor of ginger, and for whatever reason, having the green and white rounds of scallions really makes it “oriental” to me….so, a scallion. I grabbed 5 snow peas, trimmed them, and then cut them in half. Then, took the noodles and heated them according to the instructions on the back of the package.
In a bowl, I used half the “single serving” veggie broth, added about 3 tbsp-1/4 c of low sodium soy sauce, and a squirt of ginger. Yes, as you can see, all are pre-prepared. Because this is my work-day lunch, I needed speed. Otherwise I could make my own crushed ginger and veggie broth. Hey, I cut the pea pods and the scallions up.
Once the noodles were warm, I put the veggie broth, ginger, and soy sauce in a bowl and heated it for 90 seconds. Then, added everything else into the bowl and voila. Lunch. Noodle bowl style.
I’ve been known to drizzle a little bit of toasted sesame oil on top. I suppose any veggie could be added. I saw a picture with some baby bok choy and Japanese eggplant. I think baby corn and shitake mushrooms would also go well!
If you’re looking for a quick lunch, especially those of you in the chilly parts of the country (which seem to be changing…not necessarily where I thought it would be cold!) might consider making your own noodle soup. Use veggie broth, or chicken broth, or even seafood broth! Layer in the vegetables (and protein if you are in the mood). This works well in a microwave or in a soup pot too!