First posted: Sep 26, 2017

Speedy Veggie Asian Bounty Bowls


I like to think that these are veggie bounty bowls at their very best. And yes, if you panic at the thought of veggies-only, they’re that good that you don’t miss the meat. There’s a lot to love – the fact that they’re overflowing with greens and goodness, the crunch of cashews and fresh sprouts, the deliciously earthy, meaty mushrooms, and – of course, the zingy Asian dressing that is pretty hard to beat. It’s a weeknight favourite in our house, and I hope you’ll try it soon!



Cooks in:        Serves:2

  • 1 Tbsp olive oil
  • 500g mixed brown mushrooms
  • 1 clove garlic
  • 4 heads baby pak choy, sliced lengthways
  • Handful fresh sprouts
  • Handful cashews or peanuts, roasted and salted
  • 1 Tbsp roasted sesame seeds
  • 1 Tbsp each of chopped fresh mint and coriander
  • 2 spring onions, finely sliced
  • 200g Rice Noodles or Buckwheat (Soba) Noodles
For the Dressing
  • 3 Tbsp sesame oil
  • 1 Tbsp soy sauce
  • 2-3 tsp fish sauce
  • 1-2 Tbsp honey
  • 1 clove garlic, minced
  • 1 red chilli, de-seeded and finely chopped
  • 2 tsp grated fresh ginger
  • Juice of 2 limes
  • 2 Tbsp hot water
  • Mix together and adjust to taste

What to do

1. Heat a good quality heavy-based pan on the stove and add the olive oil. Test that it's hot enough by dipping the corner of a mushroom into the oil, it should sizzle immediately. Cook the mushrooms for about 5 minutes, or until lightly golden, then add in the pak choy and the crushed garlic for the last minute of cooking. Remove, and set aside to rest.

2. While the mushrooms cook, bring water to the boil for the rice or buckwheat noodles and cook according to packet instructions.

3. Prepare the dressing, adjust to taste and set aside.

4. Add the noodles to warmed bowls, top with the mushrooms and pak choy and remaining ingredients, then add a generous drizzle of the dressing.

Photo Credit: Curtis Gallon

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