Wednesday, May 1, 2013

A Healthier Chinese Noodle Soup Bowl

Being back at blogging is a little more challenging than I thought it would be. Partly because I have all these places to be writing-here, over at Notes From the Cookie Jar, on Yummy Mummy Club, and over at the Real Women of Philadelphia site. Sometimes, I just fall asleep on my couch and figure that you all won't mind if I sleep instead of write. Back when I was away from blogging, that happened a lot. These days it's happening less as the weather is getting nicer and I feel a bit more energized.

I've been cooking less. No longer am I pumping out the volume of recipe posts that I used to, so I've been allowing myself more time to play in the kitchen and create things that are really mine. This often comes about because now that it's just Kevin and I at home (John is still working in Sechelt during the week), I don't need to make as much and I can make all sorts of things that John normally wouldn't eat, like curries and Asian food. I've worked harder at getting our grocery bill lower and using up the things in our pantry. It's like a challenge some days to make dinner out of almost nothing left in the fridge, but even though the grocery store is a 5 minute walk away I find myself too lazy to make the trek.

Doing this inspired me to try to make a healthier noodle bowl. Do you remember those horrible noodle package soups that we ate as kids? Not content to even eat those as is, I'd always mince up some carrots and throw them in, along with some peas or corn to add some real veggies to the mix. Occasionally a lightly beaten egg would be stirred in as well, it's yellow strands thickening up the soup to make something thick and filling.

Kevin hasn't had those noodles in so long I daresay he likely doesn't even know what they taste like. In an effort to make something similar but with less sodium and more  veggies, the other night I made this. There's lots of veggies and noodles with just enough broth to slurp up at the end.

Shrimp Noodle Bowl


1 lb prawns, peeled and de-veined  (you could use a cooked chicken breast, cut into bite sized pieces instead)
2 green onions, chopped (green parts only)
1 can of mini corn cobs
1 shallot, minced
1 tbsp fresh ginger, peeled and minced
2/3  cup frozen peas
2 carrots, peeled and minced
4 cups chicken stock
2 tbsp soy sauce (or soy sauce substitute)
1 tsp sesame oil
4-5 oz fine Chinese egg noodles

In a large soup pot, saute the shallot and ginger in vegetable oil until softened and fragrant. Stir in the chopped carrots and continue to stir and cook for about a minute or two. Pour in the chicken broth. Bring to a boil.

Once the broth is bubbling, turn the heat down a little and cook for about 5 minutes, testing the carrots occasionally to see when they are tender. Drop the prawns into the broth and let them cook until they turn pink, before fishing them out with a slotted spoon and setting aside.  Add the noodles , corn cobs, and soy sauce to the broth. Cook for about 3 minutes, until the noodles are tender. Stir in the sesame oil, and peas.

Divide the noodle mixture among bowls, topping with the cooked shrimp and scattering with some sesame seeds if you wish. Garnish with the green onions.

Serves 4

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