By Chef Charity Morgan
This speedy, slurpy bowl of veggies and noodles is perfect for kids and adults. It allows kids to get creative and doctor up their bowl just how they like it, making it great for picky eaters. Have some fun with it and make it a Noodle Bar Night! They’ll love the concept, and you’ll love the fact that they’re getting their fill of colorful, nutrient-dense, and antioxidant-rich vegetables. Chopsticks optional (but highly encouraged).
For the bowls
Glass noodles (aka sweet potato starch noodles)
Steamed baby bok choy (chopped)
Raw carrots (julienne)
Raw cucumber (julienne)
Garnishes: sesame seeds, diced tofu, chopped spinach, kimchi and/or lime juice
For the broth
4-5 cups water
1 inch ginger (minced or grated)
2 garlic cloves (grated)
1-2 vegan mushroom or vegetable cube
1 tablespoon coconut aminos
1/2 tsp smoked salt (trust me on this)
Optional: nori pieces, smoked or traditional tofu
1. Cook glass noodles according to package instructions. Drain then rinse well in cool water.
2. Toss noodles in sesame oil or a neutral oil to prevent from sticking. You may wish to cut them with kitchen shears as they are a bit long for small kids.
3. For the broth, add water into a large pot on medium to high heat then toss in all the broth ingredients. Allow to simmer for a few minutes to so the flavors meld (the longer it simmers, the more flavorful the broth).
4. Place noodles and veggies in bowl then pour 1-2 ladles of broth over the top. Add garnishes to preference and slurp up!
Recipe reposted with permission of Chef Charity Morgan. If you’re a recipe developer, athlete, or just proud to be dairy-free, sign up to be a part of our growing team of go-getter individuals!