iEG recipe contributor, Leila Buffery
This is Leila’s final addition to her iEG recipe series. See more of her @whatleilaeats.
This simple noodle/veggie stock dish honestly couldn’t be easier. All in one pot and ALL good for you!
You will need:
- 1.5 LTRs of Veggie stock (I used 2 vegetable Oxo Cubes)
- 1 Stick of Celery
- 1 Medium sized Leek
- 3 Spring Onions (Scallions)
- 4 Cloves of Garlic
- 150g (about 5-6 spears) of Asparagus
- A large handful of mixed Spring Greens (Spinach will also do!)
- ¼ a head of Broccoli
- 3 TBSP Soy Sauce
- 2 portions of dry Udon Noodles
- Optional- Toasted Seeds to garnish
How do you make it?
- It’s almost embarrassing to type how to make this dish, but I’ll do it just in case you’re a total moron, (just kidding… love ya).
- Bring a large pan with the stock in to the boil and add the soy sauce; that’s your broth!
- When it’s come to a rolling boil, turn the heat down to a simmer and chop up the veg, plop it in as you go. I start with the celery and garlic, then the spring onions, leeks and broccoli.
- Add the asparagus, spinach and noodles and simmer until the noodles are soft. I leave the asparagus till last because it hardly takes any time to cook and you don’t want to destroy all it’s greatness- it’s much nicer with a little crunch!
- Get a spoon and fork, or chopsticks and a bib (lol) and serve up. Sprinkle some toasted seeds over to add a bit of a crunch and enjoy this simple, guilt-free meal!
Don’y forget to tag your photos with #whatleilaeats!
Enjoy, Leila xxx
Leila Buffery, otherwise known as WhatLeilaEats, is a Brighton, UK chef/mischievous prankster who started her vegan journey with an ambition to inspire others to lead a cruelty-free lifestyle. Food to make your soul and tummy glow. Check out more of Leila’s vegan cooking on whatleilaeats.tumblr.com, and amazing food porn on her Instagram.
