- 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
Making low carb simple
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.