Springgg Noodle Bowls
The ultimate fast food, so you can spend more time in nature and less time in the kitchen
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My kitchen wizards and fellow grubstackers,
Spring! Finally!
In the market for a something uplifting, yet simultaneously grounding?
You’ll find it in this week’s Spring bowl. Expect brightness from spring greens dropped into hot umami broth; delicious sting from slices of chilli; and comforting jammy eggs with a smattering of flaky sea salt.
Merely thinking of how speedy, easy and nourishing this recipe is, fills my veins with dancing, sparkling Minions. If you happen to be reading this and are not yet a paid subscriber, perhaps it’s time to treat yourself to a membership of what I can only describe as a wholefood rave, a nutritional nerd-out, and a first-class ticket to a healthier you.
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Now, back to the recipe …
Known as noodle bowls in our house, we use home-made broth to carry as much flavour and nutrition as our motherboard can muster. In the centre of our dinner table we’ll have a juggernaut of leftovers from the fridge, maybe (frozen) petits pois, flaked salmon, chopped scallion, fried mushrooms, our favourite roast veg, some peanut rayu, soft-boiled eggs, strips of nori, lashings of fresh herbs, artichokes jarred in oil, simple sesame seeds, or Spring greens.
It’s like Lego – you build it yourself!
I’ll often have vats of veggie and chicken broth patiently supporting me in my freezer, waiting to be celebrated midweek. Freezers are like fairy godmothers. They can magically gift us with time, nourishment and a slice of sanity when we need it most. Having frozen stock at the ready means that we can avoid reaching for ultra processed choices, and instead, gift our bodies with insanely delicious noodle bowls.
The rest of the ingredients for the noodle bowls are generally loitering in my orbit (see list above). The addition of spring flavours such as nettle, fresh herbs or scallions, offer brightness and interest. And the warmth of the broth will hit the places your woolly socks can’t reach.
Getting greens into our loved ones can often feel as easy as cycling a bike with no handlebars; wild, adventurous, and often deflating. So this recipe was designed to help you with that.
But first, you’ll need some recipes for home-made broths!
easy mushroom broth
good veg stock
And if you have no fresh ingredients to hand, don’t worry. Check out my recipe for nori jam and sesame salt (below). Packets of dried nori sheets can last over a year in the cupboard, which means you can always have this recipe as a back-up emergency for just about any meat, broth or fish dish. Hit the Print PDF button, and save to your kitchen folder!
Love, light, and Spring maracas,
Susan Jane
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