Asian Zoodle Bowl
Download pdf Recipe

1/1

Asian Zoodle Bowl! So delicious and nutritious!

 

Looking at the players in this dish, how can it be anything but flavorful and healthy? Instead of Ramen noodles, we substitute a much healthier noodle.....zoodles! Zoodles are sprialized zucchini. Other veggies have special cutting techniques to enhance their flavors: thinly sliced leeks, julienne carrots, minced cilantro garnish, sliced mushrooms, freshly pressed garlic, and zested fresh ginger.

Served with boiled eggs (or chicken) over a bed of rice, this Asian Bowl will definitely satisfy. Here is the recipe...

Asian Zoodle Bowl

Download pdf Recipe

When choosing your ingredients, use home-grown, grass-fed and organic ingredients whenever possible.

 

Ingredients:

 

3 cups chicken broth (homemade is best!)

1 ½ TBSP freshly pressed garlic (6-8 cloves)

3-4 cups Bok Choy or Napa Cabbage, cut stalks in ¼” strips and leafy parts in ½” thin strips

½ cup spring onion, sliced in ¼” pieces

8 ounces mushrooms (Cremini, white or shitake), sliced

½” piece ginger fresh ginger root, finely grated or zested (if ginger root is small in circumference, use 1” piece)

½ cup carrot, julienned

2 TBSP Tamari Sauce

1 ½ tsp quality chicken bouillon such as this one

 

3-4 cups “zoodles” (zucchini that has been spiralized). This is 1 medium zucchini that weighs approximately 8-10 ounces.

 

Garnish:

  • 4 boiled eggs, sliced

  • 3 cups jasmine or basmati rice, cooked in 4 ½ cups water + 1 TBSP olive oil

  • Fresh cilantro

  • Lime wedge

Directions:

Prepare veggies as directed in the ingredients list. While you are prepping the veggies, heat the chicken broth in a 2 ½- quart pan. When broth simmers, add all of the ingredients. Cook for 3 minutes. Remove from the fire and add the “zoodles.” Cover the pan and let sit for up to 5 minutes. Serve over rice (1/2 cup per serving), garnish with minced fresh cilantro and a squeeze of lime wedge.

 

To cook the rice: Add rice, water and olive oil to a heavy 3-quart pan. Bring to a boil and then simmer for 10 minutes, covered. Remove from heat and allow to rest for 15 minutes (do not lift lid). There will be leftover rice, which you can freeze or use in other recipes.

 

Serving Yield:

Makes 4 servings, or 3, if very hungry adults!

 

Variations:

  • Instead of Tamari Sauce, use Bragg’s Liquid Aminos or Coconut Aminos

  • Instead of the boiled eggs, substitute 1 ½ cups cooked, diced chicken.

  • Instead of the green onion, substitute thinly sliced leeks.

  • Instead of 8 oz fresh mushrooms, use 1 cup of dehydrated mushrooms, crumbled

 

 

Experience a bit of Asian culture with this rice & veggie bowl!

Asian Zoodle Bowl.jpg