I love noodles, they are my go to meal because they are tasty and quick to make. I do however realise that just eating noodles isn’t the healthiest of diets and therefore I like making stirfrys and various soups to get some greens and boosting spices into my meal as well. This is a really simple and very tasty asian inspired broth with noodles, mushrooms and savoy cabbage as well as a healthy amount of garlic, ginger and chilli!

I was asked the other day on instagram what noodles I use so I thought I’d tell you guys here as well. I love King Soba noodles for four reasons: they are organic, there is a variety of gluten free options, they are quick and easy to prepare and most of all they are tasty. I use their black rice noodles, the brown rice and wakame as well as their buckwheat and sweet potato ones and either are great for this recipe. If you can’t get a hold of these ones though, any rice noodles will work but remember that white rice noodles contain simple carbohydrates and therefore give you an energy spike rather than a sustained release!

This recipe contains quite a bit of fresh garlic and ginger as well as chilli flakes. You can of course use fresh chilli, it’s my lazy bone that limits the chopping to two flavour boosters. These three are not just good to add flavour to your food though, they are great for your immune system and metabolism. I think we all can need a bit of help in the immune system department this time of year which makes this recipe perfect for right now.

In addition to being perfect for right now I’d say it’s perfect always. It is light and tasty with lots of flavour. You get some greens in you along with some good (if you use a brown or black rice or buckwheat noodle) slow release carbohydrates. The only thing I would say is that it should be eaten the same buy roche valium uk day, reheating noodles isn’t my favourite as they lose their texture and can become quite ‘slimy’.

Feeds 2-3 people.

Cooking time: 20 min.



750 ml water for broth + more for preparing noodles
2 tbsp lemongrass infused oil / 2 tbsp coconut oil + juice from ½-1 lime
1 red onion
4 garlic cloves
1 inch fresh ginger root
A generous pinch of hot chilli flakes
1-2 tsp vegetable stock powder / 1 stock cube
150 g chestnut mushrooms
4-5 savoy cabbage leaves
1 tbsp or more of tamari/liquid aminos (gluten free alternatives to soy sauce)
180 g brown/black rice noodles

Fill your kettle with water and bring to a boil.

Meanwhile cut onion in half and slice thinly, chop garlic and ginger finely.

Add oil to a large pot over medium heat and add onion, garlic and ginger, cook for 3-4 min mixing often.

Place another pot over high heat, fill with water and add noodles.

Clean and chop mushrooms into half inch pieces and rinse and chop cabbage leaves into 1 inch squares.

Add mushrooms and cabbage to pot and cook for another 4-5 min.

Keep a look out as the noodles can be cooked quickly. When they are ready drain them and rinse under cold water and set aside.

Add 750 ml of the boiled water to the large pot, add stock powder/cube and tamari/liquid aminos – let cook for another 5-8 min.

When the broth is fragrant and cabbage tender add noodles until they are heated up, then take off heat and serve!

Enjoy topped with something with a crunch, I used crispy kale chips and cashew nuts!

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