Ready in just 15 minutes, this Green Broth Soba Noodle Bowl for two is a quick trip to flavour town! The Kick Garlic Ginger Paste adds some real depth to the broth, and the Kick Chilli Garlic Oil is the perfect finisher.
Ingredients:
For the Broth
- 2 handfuls coriander
- 1 handful fresh mint leaves
- ¼ bag (approx. 15g) spinach
- 2tsp Kick Garlic Ginger Paste
- 1 spring onion
- ½ lime
- 1tbsp soy sauce
- 1 tsp (heaped) peanut butter
- ½ tin coconut milk
- 1 cup veg or chicken stock
- Season to taste
For the bowl
- Soba noodles
- 1 carrot
- 1 courgette
- 1 cup fresh or frozen peas
- Jammy 6 mins eggs
- Sesame seeds
- Spring onions
- Kick Chilli Garlic oil
Instructions:
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Preparing the Green Broth:
- In a blender, add all the broth ingredients apart from the stock. Blend until smooth.
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Preparing Bowl Ingredients:
- Boil the soba noodles according to package instructions.
- Once cooked, rinse the noodles under cold water and toss with sesame oil to prevent sticking.
- Use a peeler to create carrot and courgette ribbons.
- Defrost the peas.
- Boil the eggs until they are jammy, around 6 minutes.
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Heating the Broth:
- In a pan, combine the green blended sauce and the stock. Heat through.
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Assembling the Bowls:
- Prepare serving bowls with the cooked noodles, carrot ribbons, courgette ribbons, peas, and boiled eggs.
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Serving:
- Pour the hot green broth over the prepared bowls.
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Garnishing:
- Garnish with spring onions, sesame seeds, and Kick Chilli Garlic oil.
