Veggie Avocado Noodle Bowl

This isn’t a recipe really, more like a process. If you have stock/broth and noodles on hand you can turn anything you have into your refrigerator, freezer or pantry into a noodle bowl.

I had my Homemade Avocado Pasta Dough rolled into noodles and I had homemade vegetable broth. I pulled out my saute pan and added a couple of teaspoons of olive oil, then lightly sauteed sliced garlic and red pepper flakes for a minute over medium heat.

I added my broth, salted it to taste and brought it to a simmer. To finish it off, I slid in one thin lemon slice, some sliced grape tomatoes and my noodles. Then I tasted it again, it was a little acidic (tin can taste) so I added a pinch of sugar (you could use anything sweet, even a bit of fruit juice or maple syrup). Garnished it with fresh cilantro and a few more red pepper flakes. Lunch!

Note* Don’t feel bad if you haven’t the time or inclination for homemade broth! Use a good brand of low sodium store bought. Or think outside the box (literally) and substitute a different liquid. Try tomato juice or vegetable juice with a little squirt of lemon or lime juice added.

If you don’t have the noodles, make them! Really, they are so quick and easy.

Don’t have the time to let the dough rest and roll them out? Turn the dough into a sort of Spaetzle by skipping the kneading, resting and rolling stage and grating cold dough on the large holes of a cheese grater directly into your simmering broth!