a bowl of veggies and noodles

I have been head over heels for brown rice noodles lately.

I kind of like to think of them as the adult version of oodles of noodles.

Confession: I have been known to simply pour hot water over them—totally oodles of noodles style!!—with just a pinch of sea salt and pepper.

Confession: I have also been known to nibble on the noddles straight from the box, but we won’t talk about that here.

What I will talk about is how to make a delightful (and quick!) bowl of soup for those times when you’re dining solo.

As with most good things in life, this soup begins with a solid base of colorful veggies.  Any will do, really.  It’s important not to take this too seriously.  I often find that the best flavor combinations are made during those times when I am forced to forage through my fridge for the very last of the last vegetables.

If you’re taking the vegetarian route, throw in some meaty mushrooms for their delightful chew and bite.  If you’re not vegetarian, throw them in anyways.  They’re absolutely wonderful in this soup.

The vegetables cook down with a little (a lot of?) garlic and olive oil and soy sauce and spices.  Just until the snap peas begin to wrinkle.  The carrots begin to soften.   The mushrooms begin to shrivel.

And then the water is poured in, some protein source is added, and then plop!

In goes the nest of rice noodles…

Trust me when I tell you that the noodles will very quickly absorb into the liquid.  In just a matter of minutes, you will declare that dinner is done.


Just a simple bowl of vegetable noodle soup.

Just for you.

Vegetable Noodle Soup

(Serves 1)

Don’t be too concerned with following a strict recipe for this soup.  The vegetables impart their own delicious flavor, and you can use any collection or assortment that you please.  I think this would also be lovely with a peanut sauce and cilantro.

For the spices and such, I recommend tasting as you go.  Some people like a lot of ginger, while others prefer it more mild.  You may find that your preferences change depending on what vegetables you have on hand.  The most important thing is to just have fun with it!

  • 1 tsp olive oil
  • 2-5 cloves garlic, depending on preference, crushed
  • 1 Tbsp. soy sauce
  • 1/4-1/2 tsp ginger, depending on preference
  • 1/8-1/4 tsp hot pepper flakes, depending on preference
  • 1-1/2 to 2 cups of your favorite vegetables, cut bite size (I used mushrooms, cucumbers, carrots, tomatoes and snap peas)
  • 1/2 cup beans or cooked tofu or chicken
  • 2 oz. uncooked brown rice noodles
  • walnuts or peanuts for serving (optional)
  1. In a medium frying pan or wok, heat oil over medium heat.  Add garlic and cook, stirring and crushing for a couple of minutes until it smells fragrant.
  2. Add vegetables, soy sauce, ginger, and hot pepper flakes.  Cook until vegetables are firm-tender.  Add protein of choice and 1 cup of water.  Bring to a boil.
  3. Add brown rice noodles and cook for 1-3 minutes or until noodles are cooked to preference.
  4. Place in a bowl and top with walnuts or peanuts if using.  Enjoy! 😀
QUESTION: Are you the chef in your house?  How many people do you cook for?

4 comments on “a bowl of veggies and noodles

  1. This looks delicious! At the moment I’m loving warm comforting dinners because it’s coming into winter here, so noodle soup sounds perfect – I’ll definitely have to try your recipe 🙂

  2. Nicole says:

    Hmmmm, that looks yummy!!

  3. this sounds awesome–I’d prob double it and make for my hubby and I…I’m always cooking for two 🙂

  4. I don’t eat a lot of rice noodles but based on this Vegetable Noodle Soup recipe, I may have to. Very nice recipe, this look delicious.

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