Lunch: Fresh Thai Noodle Bowl Recipe | MyRecipes

Recipe by Michelle Klug Our simple, speedy trick for creating deep and full-bodied flavor: infusing store-bought vegetable stock with sautéed fresh garlic and ginger.

This recipe includes fertility superfoods such as:

Nuts, Basil

Health and fertility benefits of Fresh Thai Noodle Bowl Recipe | MyRecipes

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 (8-ounce) package rice vermicelli noodles
1 teaspoon canola oil
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
3 1/2 cups unsalted vegetable stock (such as Kitchen Basics)
2 1/2 tablespoons lower-sodium soy sauce
1 cup matchstick-cut carrots
1 red bell pepper, thinly sliced
1 small English cucumber, halved lengthwise and thinly sliced
5 tablespoons chopped fresh mixed herbs (such as basil, mint, and cilantro)
6 tablespoons chopped unsalted, dry-roasted peanuts
2 teaspoons chili oil

Instructions

Cook noodles according to package directions; drain.
Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add ginger and garlic; cook 1 minute, stirring constantly. Add stock and soy sauce; bring to a boil. Simmer 10 minutes.
Place carrots, bell pepper, and cucumber in a bowl; toss to combine. Divide noodles evenly among 4 serving bowls; top each serving with one-fourth of vegetable mixture. Pour about 3/4 cup warm stock mixture into each bowl. Sprinkle evenly with herbs and peanuts; drizzle chili oil over top.

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