Speedy Bok Choy Noodle Bowl
This bowl is quick and easy and can be customized to taste with any garnishes you prefer.
- Prep time: 10 min
- Makes: 2 to 4 servings
- Cook time: 12 min
- Calories 270
- Fat 16 g
- Saturated Fat 5 g
- Cholesterol 195 mg
- Carbohydrate 22 g
- Fibre 4 g
- Sugars 4 g
- Protein 13 g
- Sodium 1490 mg
- Potassium* 225 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.
- 1 carton / 900 ml sodium-reduced chicken or vegetable broth
- sodium-reduced chicken or vegetable broth
- 2 tbsp / 30 ml sodium-reduced soy sauce or tamari (or to taste)
- sodium-reduced soy sauce or tamari (or to taste)
- 1 tbsp / 15 ml each grated ginger and garlic
- each grated ginger and garlic
- 3 cup / 750 ml baby bok choy, quartered
- baby bok choy, quartered
- 1 cup / 250 ml lightly packed shaved or grated carrot (*see tip)
- lightly packed shaved or grated carrot (*see tip)
- 2 dry ramen noodles (70 to 85 grams each, discard seasoning packet if any)
- dry ramen noodles (70 to 85 grams each, discard seasoning packet if any)
- 2 to 4 Island Gold Free Run Omega 3 shell eggs (at least 1 per serving)
- Island Gold Free Run Omega 3 shell eggs (at least 1 per serving)
- 2 green onions, sliced
- green onions, sliced
- 1 tbsp / 15 ml vegetable oil
- vegetable oil
- Combine broth, soy sauce, ginger and garlic in a large pot and bring to a boil. Reduce heat to medium.
- Add bok choy and carrot and simmer for 2 minutes. Add ramen and simmer for 4 minutes or until tender. Remove from the heat and stir in green onions. Let stand while cooking the eggs.
- Meanwhile, heat oil in a medium nonstick skillet set over medium heat. Add eggs and fry until whites are set but yolks are still runny (or cook to preferred doneness).
- Divide noodles, vegetables and broth between bowls. Top each bowl with 1 fried egg (or 2 for hungry eaters). Serve bowls topped with seasonings and garnishes as preferred.
- Use a vegetable peeler to shave the carrot.
- Add in extra vegetables you have on hand, such as thinly sliced peppers, shredded cabbage, chopped broccoli, sugar snap peas or thinly sliced celery.
- Replace the fried egg with poached or hard/soft cooked eggs, as preferred.
- As a shortcut, you can replace the plain broth, soy, garlic and ginger with a pre-flavoured Asian style broth such as ramen or pho broth. To reduce sodium further, you can use no salt added broth.