Asian Noodle Bowl

Asian Noodle Bowl

I finally bought an Ellie Krieger cookbook - So Easy: Luscious Healthy Recipes for Every Meal of the Week - and decided to cook one of her noodle recipes for this week's IHCC: Oodles of Noodles and Kitchen Flavours' Cookbook Countdown #2. :)

I choose Ellie's Asian Noodle Bowl. While Ellie uses soba noodles, I use Korean vermicelli or sweet potato starch noodles. I also use more Asian vegetables such as shimeiji mushrooms and goji berries. I omitted raw chopped scallions / spring onions because I don't like to eat them. :P
 

Recipe adapted from Ellie Krieger, So Easy or here.

Ingredients:
(Serves 2)

1 teaspoon vegetable oil
1/2 tablespoon minced ginger
4 dried shiitake mushrooms, soaked in water for 15 minutes, then drained
1 medium celery rib, sliced
1 medium carrot, cut into bite-sized chunks
1 medium leek, sliced
1 cup shimeiji mushrooms
1/4 cup dried goji berries
4 cups hot water
120g dried Korean vermicelli (photo below)
1 tablespoon chicken granules
2 tablespoons coconut amino
Toasted sesame oil, to drizzle


How to:

1. Heat up vegetable oil over medium heat in a frying pan. Add minced ginger and cook, stirring, until fragrant.

2. Add shiitake mushrooms, celery, carrot, leek, shimeiji mushrooms, and goji berries. Cook, stirring for about 5 to 6 minutes. Add hot water, vermicelli, and chicken granules. Bring the pot to a vigorous boil, then reduce to simmer gently for about 15-20 minutes.

3. Before serving, stir in coconut amino. Ladle into two bowls and drizzle with toasted sesame oil.

Korean vermicelli is sweet potato starch noodles.

 I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Oodles of Noodles!

I'm also linking this post with Cookbook Countdown #2 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.