This noodle bowl is so satisfying with its silky smooth broth filled with turmeric, ginger, citrus, a hint of peanut and lots of veggies. This will definitely warm up any winter evening.
I made this with homemade chicken broth but feel free to use your favorite store bought or a veggie stock to make it vegetarian. Noodle bowls are popular at our house. In the winter, a stockpot simmering on the stove with chicken bones and aromatics is a weekly occurence. It is soup season! For the noodles, I get the Lotus Foods brand Ramen Noodles from Costco. They’re gluten free and come without the spice packets, just plain ramen noodles. Unfortunately, the closest Costco is 3 hours away. We live remotely so fresh grocery delivery during the pandemic isn’t an option. I can order pantry items that are nonperishable. Any type of noodle will do like ramen, Pad Thai style, vermicelli, even spaghetti. I’m all about using what you got.
This recipe has a few steps, but it comes together easily. Get the broth simmering and prepare the rest of the ingredients while the squash is roasting.
The crisp sweet peppers and the spicy jalapeño add crunch, and I highly recommend a sprinkle of “Everything Bagel” seasoning as the final garnish. Enjoy!
Click on the caption in top photo for recipe.
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