servingservings
Ingredients
- Noodle bowl
- 1 large egg
- 50 g Bok choy
- medium size Carrot (peeled/sliced)
- 250 ml Low FODMAP chicken or vegetable stock
- 185 ml hot water
- 2 tbsp Peanut butter
- 1 tsp Brown sugar
- 1 tsp Soy sauce
- 1 tsp Oil with garlic
- 1/2 tsp Crushed red chili
- 60 g Thin rice noodles
- 1 1/2 tbsp Finely chopped green onions
- 1/4 tsp Sesame seeds
DIETINGWELL
www.dietingwellcom
Making low carb simple
Instructions
-
Preheat your oven to a high heat, place a small pan of water and boil
-
Prep your carrot. Peel and slice diagonally. Chop off the bok choy's bottom to break the leaves off. Neatly Slice the spring onion's green leaves.
-
Once the water is boiled, pop your egg inside. Then, boil again for up to 6 minutes, depending on whether you want a soft or hard-boiled egg. You can use a timer.
-
Once completed, pop the egg in a bowl of cold water. Wait for it to cool off. Then peel and put aside.
-
Take a small saucepan and whisk together the peanut butter, water, stock, pureed chili, soy sauce brown sugar, and garlic oil together.
-
Place the pan on the oven and preheat to "medium heat". Add sliced carrot and rice noodles. Cook for up to 3 minutes. Then add the bok choy. Simmer for 2 minutes. Make sure the rice noodles are soft and the bok choy is wilted. Stir the mixture. Taste.
-
Get a bowl and pour the rice noodle soup inside. Then sprinkle your sliced spring onion. Slice your egg in half and put it in the noodle bowl. Sprinkle some sesame seeds.