This light, comforting noodle bowl blends Chinese aromatics with a Vietnamese -style, broth. Lean, savoury, and warming, this dish lets No Yolks Extra Broad Noodles soak up flavour without feeling heavy— ideal for Lunar New Year moments and everyday cooking!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 to 6
1 pkg (340 g) No Yolks® Extra Broad Noodles
1 tbsp (15 mL) vegetable or sesame oil
2 cups (500 mL) sliced shiitake mushrooms
1/2 cup (125 mL) thinly sliced scallions, divided
2 tbsp (30 mL) minced fresh ginger
2 tbsp (30 mL) minced garlic
2 tbsp (30 mL) soy sauce or light tamari
6 cups (1.5 L) vegetable broth
2 cups (500 mL) chopped baby bok choy
1/4 cup (60 mL) cilantro leaves
2 tbsp (30 mL) chili crisp or chili oil, optional
Lime wedges, optional
1. Heat oil in a pot set over medium heat; add mushrooms, ¼ cup (60 mL) scallions, ginger and garlic and cook for 3 to 5 minutes, stirring occasionally, or until softened and fragrant. Add soy sauce and cook for 1 minute or until vegetables are well coated.
2. Add vegetable broth and bring to a boil. Reduce heat to low; add bok choy. Simmer for 8 to 10 minutes, or until flavours have married and bok choy is tender.
3. Meanwhile, in a large pot of boiling salted water, cook noodles according to the package directions. Drain and set aside.
4. Divide noodles evenly among serving bowls. Top evenly with ginger-scallion broth, cilantro, remaining green onion, and a drizzle of chili crisp for added kick. Serve with lime wedges, if desired.
Substitute boy choy for sliced Napa cabbage or spinach, if desired.
Makes 8 cups brothy noodles, 2 cups per serving (for 4)
