If we had a go-to week night dinner, this would be it. I probably make this about once a week, and even more frequently if it’s just me eating at home. It’s so versatile, quick to put together, and healthy, so I love making them after a game or workout (and before my wine 😉 ).
Wilds’ Veggie Bowls
Ingredients:
- 1/2 package Asian Gourmet Chinese noodles
- 1/2 cup Garlic hoisin sauce
- 1 cup Broccoli
- 1/3 cup Carrots
- 1/3 cup Baby corn
- 1 egg
- Salt / pepper to taste
- Sriracha sauce
Disclaimer: These are all estimated amounts, so add as much or as little as you like!
Start by boiling water in a pan. The chinese noodles are in 2 groupings of noodles per package, and 1 serves ~2-3 people. Put 1 of the chinese noodle groupings in the boiling water and follow the package directions for cooking.
While the water is boiling, cut up your raw vegetables into bite sized pieces. I usually use about 3/4 a head of broccoli, 10-15 baby carrots and half a can of baby corn cut in thirds. Place those in a pan, add some hoisin sauce and put on medium heat.
Drain the noodles when they’re done cooking and add them to the vegetable / hoisin mixture. Mix them together and add a little more hoisin sauce for good coverage. In a small pan, fry an egg to your liking.
When the egg is ready, put the veggies & noodles in a bowl, then egg, and top with sriracha sauce. Done!
Edits: If Hunter is eating this, we always cook chicken and add that to the bowls for some extra protein. We’ve done a lot of experimenting with this dish and hands down the Chinese noodles are our favorite. The fatter noodles are a runner up. I’m not a spicy person, but I’ve slowly been adding more and more Sriracha to my noodle bowls – baby steps.
Results: Like I said, this is a go-to meal for us and we always try to keep ingredients on hand so it’s easy to whip together last minute for dinner. It’s also fun since we have been making these for years (?) and slowly tweaking it until it’s just to our liking.
