Ramen or Noodles ? Quinoa Noodle Bowl Recipe by @our.littlejoys it won’t disappoint you ❤️
Quick and Easy Noodle Bowl @our.littlejoys
Introducing the Noodle Bowl, a perfect harmony of flavors featuring millet noodles tossed with fresh veggies and tofu. This wholesome dish offers a nutritious and delicious twist, ideal for a satisfying meal any time of the day. Enjoy the vibrant, healthful blend that makes every bite a delightful experience.
Noodle Bowl Recipe
Ingredients:
For Boiling Noodles:
1 cup noodles
1/4 tsp salt
1/4 tsp oil (to drizzle after boiling)
For Boiling Vegetables:
1/4 cup broccoli
1/4 cup carrots, julienned
1/4 cup green beans, chopped
1/4 cup mushrooms, sliced
Full pack of noodle masala (seasoning packet from the noodle pack)
For Sautéed Vegetables:
Salt to taste
1 tsp black pepper
1 tbsp oil
For Tofu:
1 tsp oil
1 tsp chopped garlic
5 to 6 slices of tofu
For Seasoning and Garnishing:
1 tbsp oil
1/4 cup chopped onions
3 to 4 garlic cloves, chopped
1 tbsp chili flakes
1 tbsp Kashmiri red chili powder
Salt to taste
1 tsp sugar
1 tsp sesame seeds
1 tbsp chopped spring onions
1 tsp soy sauce
For Chili Garlic Onion Chutney:
1 tbsp oil
1/4 cup chopped onions
3 to 4 garlic cloves, chopped
1 tbsp red chili flakes
1 tbsp Kashmiri red chili powder
Salt to taste
Method:
Boiling Noodles:
In a large pot, bring water to a boil. Add 1/4 tsp salt.
Add the noodles and cook according to the package instructions until al dente.
Drain the noodles and rinse with cold water to stop cooking. Toss with 1/4 tsp oil to prevent sticking. Set aside.
Boiling Vegetables:
In a separate pot, bring water to a boil. Add the noodle masala packet to the boiling water.
Add broccoli, carrots, green beans, and mushrooms to the boiling water.
Cook the vegetables until they are tender.
Remove the vegetables with a slotted spoon and set aside, keeping the vegetable broth for later use.
Sautéing Vegetables:
Heat 1 tbsp oil in a pan over medium heat.
Add the boiled vegetables.
Season with salt and black pepper.
Sauté the vegetables until they are lightly browned. Set aside.
Preparing Tofu:
Heat 1 tsp oil in a pan over medium heat.
Add chopped garlic and sauté until fragrant.
Add tofu slices and cook until they are golden brown on both sides. Set aside.
Making Chili Garlic Onion Chutney:
Heat 1 tbsp oil in a small pan over medium heat.
Add chopped onions and sauté until they are golden brown.
Add chopped garlic and sauté until fragrant.
Add red chili flakes, Kashmiri red chili powder, and salt to taste. Sauté for another minute.
Remove from heat and set aside. No need to grind.
Assembling the Noodle Bowl:
In a large serving bowl, place a generous spoonful of the chili garlic onion chutney at the bottom.
Pour in a ladle of the reserved vegetable broth.
Place the cooked noodles in the middle of the bowl.
Arrange the sautéed vegetables and tofu around the noodles.
Garnish with sesame seeds and chopped spring onions.
Add another spoonful of chili garlic onion chutney on top, if desired.
Pour additional vegetable broth over the bowl to your liking.
Serving:
Serve the noodle bowl hot. Enjoy your flavorful and hearty noodle bowl!
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