I had some ingredients left over from the Malaysian cooking class last Friday. They inspired me to pull together a quick one bowl dinner for myself. In keeping with fresh and healthy. This is what I came up with to share with you.
Sweet Potato and Buckwheat Noodles…yummy and cooks in 2 minutes!
Asian Inspired Dinner Noodle Bowl Serves 2
1 small Leek, white and some green, chopped Half a small onion, chopped 1 tetra pack Organic low sodium vegetable or chicken broth ¼ Cauliflower, floweret’s sliced ½ Carrot, sliced ½ Golden beet, chopped 2 inches Fresh ginger, minced or julienned 1 Birds eye chili, optional or to taste 1 tablespoon Cilantro roots, chopped optional 1 to 2 tablespoons low sodium soy sauce 1 to 2 teaspoons sesame oil Sweet Potato Buckwheat Noodles (cooked and serving portion as per package directions) ½ cup Chinese cabbage Cilantro leaves, for garnish Green onions, for garnish Ripe papaya or Pineapple, for garnish Fried egg (1 per bowl)
In a teaspoon of extra virgin olive oil, soften leek and onion.
Add the chicken broth.
Add the cauliflower, carrot, and golden beet. Bring to a boil.
Add the ginger, birds eye chill if using.
Bring to a simmer until the vegetables are just soft, about 10 minutes.
Add the soy sauce and sesame oil.
Layer in a serving bowl with cooked sweet potato and buckwheat noodles, the vegetables and broth, Chinese cabbage, cilantro leaves, green onions, and papaya.
Top with a fried egg.