Plant-Based Kids’ Glass Noodle Bowls

I call this a “kid’s” recipe but it definitely can be an adult meal- just pass the Sriracha!

Glass Noodle Bowl

• Glass noodles (aka sweet potato starch noodles)

• Steamed broccoli

• Steamed baby bok choy, chopped

• Raw carrots, julienned

• Raw cucumber, julienned

• Cilantro, chopped

• Garnishes: sesame seeds, diced tofu, chopped spinach, kimchi or lime juice.

Yummy Easy Broth

• 4-5 cups water

• 1 inch ginger, minced or grated

• 2 garlic cloves, grated

• 1-2 vegan mushroom or vegetable boullion cube

• 1 tablespoon coconut aminos

• 1/2 teaspoon smoked salt (trust me on this)

• Optional: nori pieces, smoked or traditional tofu

Cook glass noodles according to the directions on the package, drain, then rinse well in cool water. Toss in sesame oil or a neutral oil to prevent from sticking. I also take some kitchen shears and cut them because they are super long for kids.

For the broth, add water into a large pot on medium to high heat, add all ingredients and allow to simmer for a few minutes to allow flavors to meld. Place noodles and veggies in bowl then add 1-2 ladles of broth. I find kids like less broth and more noodles. Garnish with above or desired toppings.