"Souped-Up" Lunch Pho
with bok choy
It's as simple as boiling a kettle and assembling all your favourite pho toppings in one bowl! Umami packed and full of chewy noodles for a lunch everyone will be jealous of!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Oignon vert
56 g
Carotte, en juliennes
56 g
Jeunes épinards
½ cs
Sauce soya
(Contient Blé, Sulfites, Soya Peut contenir Poisson, Lait, Moutarde, Sésame, Blé, Oeuf)
1 cs
Sauce aux piments et à l’ail
Informations nutritionnelles
Ustensiles
Instructions
Bring 2 1/2 cups of water to a boil in a kettle or small pot over high heat. While water comes to a boil, halve egg. Thinly slice or cut the green onion. Roughly chop or tear cilantro. Cut bok choy into 1/2-inch pieces. Slice radish into rounds.
Add noodles, broth packet, bok choy and half the green onions to a large soup bowl. Carefully pour boiling hot water, over top. Cover with plastic wrap or foil. Allow noodles and veggies to steep, until tender, 2-3 min.
Top ramen with eggs, radish, cilantro and remaining green onions. Drizzle hoisin over top. Drizzle sriracha over top, if desired.