GINGER SCALLION NOODLE BOWL

Ginger Scallion Noodle Bowl image

Provided by barbara lentz

Time 30m

Number Of Ingredients 18

BROTH
1 Tbsp coconut oil
1 Tbsp freshly grated ginger
4 clove garlic minced
4 scallions chopped
6 c chicken stock
NOODLE BOWL
8 oz rice noodles
8 oz shiitake mushrooms sliced
1 large carrot shaved
1/2 c snow peas
1 small cucumber peeled and chopped
1/4 c pickled mustard greens (optional)
TOPPINGS
hoisin sauce
crushed peanuts
fresh cilantro chopped
lime wedges

Steps:

1. For the broth Add oil to a large pot. Add the ginger, garlic and scallions and cook for 1 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and simmer for 15 minutes.
2. Cook the noodles according to package directions and drain. Cook the Shiitake mushrooms in a little oil until they give off their moisture
3. Place the noodles in a bowl. Add the mushrooms, carrots, snow peas, cucumbers, and pickled mustard greens.
4. Ladle the hot broth over top of the veggies and noodle. Let sit a couple of minutes. Then top with the cilantro, and nuts. Drizzle the hoisin sauce on top and serve with a lime wedge