We had a noodle bowl for dinner tonight. I found the recipe in the April 2015 Cooking Light. It was called Fresh Thai Noodle Bowl and it was quite tasty. That may be because all three of us really enjoy Asian soups and noodles.
Start by cooking 1 8-ounce package of rice noodles according to the package directions. Drain and set aside.
Heat a medium saucepan over medium heat. Add 1 teaspoon of canola oil to the pan. Swirl to coat and then add 1 tablespoon of fresh minced ginger and 4 cloves of minced garlic. Cook for 1 minute, stirring constantly. Add 1 32-ounce container of vegetable stock and 2 1/2 tablespoons of soy sauce. Bring to a boil and then simmer for 10 minutes.
Place 1 cup of shredded carrots, 1 thinly sliced red pepper, 1 English cucumber (cut in half and then thinly sliced) in a bowl. Toss to combine. Divide the noodles between the bowls for each person planning to enjoy the meal. Top the noodles with the vegetable mixture, evenly divided. Pour enough stock into each bowl to cover the noodles. Sprinkle each bowl with any chopped parsley or cilantro that you might have available as well as some dry roasted peanuts. Enjoy! This was a very simple and very tasty meal. Adding the ginger, garlic and soy sauce to the vegetable stock really boosted its flavor and made it even tastier!