Xfood Article

Time to cuddle up to some noodle bowls!

INGREDIENTS

YIELD: 4

BROTH

·         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

BOWLS

·         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

FOR TOPPING

·         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

INSTRUCTIONS

1.      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. 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

2.      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.

3.      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.