Spicy Vegetarian Noodle Bowl

spicy vegetarian noodle bowl, Spicy  Vegetarian Noodle Bowl, just nicole, just nicole
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Am not sure where this spicy vegetarian noodle bowl came from. Prior to this I used to make a dish very similar to this with a chilli stock cub, fresh tomatoes and spices. But the stock cube was discontinued!

When this happened I was obviously devastated because it was one of my ultimate comfort foods, the kind of food that just fills you up and keeps you warm!

When I started cooking more and more from scratch, I started to understand what flavours worked together and what didn’t.

Combining my favourite foods

It was somewhere in between trying a tofu stew and doing shabu shabu at home that this dish was born.

I discovered a Tteokbokki recipe, which is Korean rich sticks coated in Gochujang. Gochujang is a red spicy chilli paste. It’s Korean street food at it’s best! And I am sure I will share my recipe for that in the coming posts!

Chewy rice sticks with a kick of heat, outrageously addictive for any carb fans (like myself).

Then I discovered Shabu shabu, which is the Japanese version of Chinese hot pot, which I adore.

The whole family sitting around the table dipping wafer thin slices of meat, seafood and fresh vegetables into a boiling hot broth, which cooks things in seconds.

The more you dip the deeper the flavour of the broth as it reduces. Typically in Japan, rice will be tossed in at the end to absorb the remainder of the both, also making an absolutely gorgeous dish all on it’s own

When I was fiddling around with all three of these dishes. Well, it kind of evolved from there.

Taking an idea and matching it to my tastes.

A big part of cooking comes down to confidence, My friend Zoe is an amazing cook. But she doesn’t always believe she is. She will stick religiously to a recipe, not wanting to add additional ingredients. Just because she is nervous it won’t taste as good or it will go wrong somehow. I love watching her try new things, and each time she does, she gains a bit more confidence in her own abilities.

I can’t wait until the day she puts the cook book to one side and she just cooks her favourite food, exactly how she wants it!

It is having that confidence to take a recipe and tweak it to your own wants and needs that will serve you more than me just publishing a recipe. Unless it is something like baking where the amounts directly affect the cooking. I want you to be able to take my recipes and make them your own.

Back to the food

I love Gochujang, it I was sure I could make a base stock with it.

To that I added szechuan peppercorns, ginger, garlic, birds eye chillis and star anise. As I cooked with it, throwing in the vegetables, tofu, copious amounts of mushrooms the flavour started to develop. I had made some fresh noodles that day so I threw them in. They cooked amazingly, chewy, full of flavour and to top it, I poached an egg in the broth, which is really common in hotpot.

Before I knew it I was enjoying hot bowls of steaming noodles packed with veg.

I’ve never looked back, and at least once a month I drag my husband out to the Asian supermarket so I can stock up on my chinese broccoli, tofu, fresh noodles and mushrooms.

The Nutrition.

Right lets break this down. Each (rather generous) bowlful will come in at 452 Calories, 11g fat, 66g carbs (noodles mostly, but am prepared to make that sacrifice for this dish) and 31g protien. Thanks to my local Asian supermarket (which is really reasonably priced) servings are costing £1.19 per serving!

This is an entire meal and it will fill you up guaranteed. It beats the equivalent take away meal easily on every nutritional point. Plus it’s nice to be able to make spicy Vegetarian noodle bowls to cater for all diets!

this makes it well worth incorporating into your meal plan, especially if like me you track macros. It is simple, quick and satisfying.

If you like tofu dishes check out my other recipe

https://justnicole.co.uk/marinated-ma-po-tofu-with-seasoned-sticky-rice/

or one of my other recipes without the tofu! https://www.justnicole.co.uk/spinach-mushroom-and-garlic-rice/

I hope some of you find this spicy noodle bowl recipe as amazing as I do.

Until next time

Love always

spicy vegetarian noodle bowl, Spicy  Vegetarian Noodle Bowl, just nicole, just nicole
spicy vegetarian noodle bowl, Spicy  Vegetarian Noodle Bowl, just nicole, just nicole

Spicy Noodle Bowl

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Lunch, Main Course
Cuisine Asian, Japanese, shabu-shabu, Vegetarian
Calories 452 kcal

Equipment

  • A large soup pan
  • A frying pan
  • Large tea strainer or spice bag (this is possible to do without these items . I will leave additional notes at the bottom of the recipe)
  • sieve if you do not have a tea strainer or spice bag

Ingredients
  

  • 400 g fresh noodles (jindu) You can substitute with your preferred but adjust the nutrition accordingly
  • Two Heaped tbsp Gochujang Paste
  • 3 litres boiled water 2 kettle fulls
  • 400 g medium firm tofu
  • 3 large pok choi this will do all servings but I recommend just popping as much as you want to eat in that serving to keep it crunchy
  • 300 g enoki mushrooms, trimmed I have tried this with every mix of mushrooms and they all work perfectly. so don't worry too much about this
  • 400 g Chinese Broccoli this can be altered to normal broccoli if you can't get hold of chinese
  • full bunch spring onions/ scallions for my american readers
  • 2 tbsp ginger
  • handful beansprouts washed

the spices- I use a tea strainer, but a spice bag will do just aswell

  • 3 star anise
  • 3 cloves garlic peeled
  • 2 tbsp szechuan peppercorns
  • 2 tbsp dried birds eye chillis

Instructions
 

Broth

  • add water and gochujang to a large stock pot
  • place spices into bag or strainer
  • place bag of strainer into stock pot
  • allow to boil and turn onto a rolling simmer
  • Add mushrooms (they can handle the heat)
  • in a frying pan sear tofu until browned and crisped,
  • add to stock

the vegetables

  • for the pak choi and chinese broccoli remove the leafy part and keep to one side. the stalks and leaves have different cooking times.
  • pop the stalks into the broth
  • take the bunch of Spring onions/ scallions, cup tops and trim ends. cut in half (keep one or two aside to scatter on top of finished dish)
  • add them to the broth
  • allow to simmer for 5 minutes
  • remove tea strainer to allow for more room
  • Add fresh noodles, stir so they don't clump together
  • cook for five minutes on a boil
  • place a bed of beansprouts at the bottom of a nice deep bowl, along with the leafy parts of the vegetables.
  • scoop as into a bowl a serving of noodles, tofu and vegetables along with extra broth. this will start cooking the beansprout at the bottom of the bowl.
  • crack an egg into the cooking broth, being sure to keep a track of where you placed it
  • remove after 1-2 minutes, egg should be cooked on the outside but soft and running yolk

finishing touches

  • scatter some finely sliced green onions
  • enjoy!

Notes

if you do not have a spice bag or strainer, after the broth has simmered for 20 mins, strain through a sieve, return to heat and add mushrooms and follow the rest of the recipe as written.
Keyword Asian, Bulk Cooking, chilli, Comfort food, garlic, gochujang, Japanese, Noodles, Spicy, Tofu, Vegetarian


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