Victoria's Kitchen

Slurpy Ginger Turmeric Noodle Bowl

This is my new ‘go-to’ pantry meal. You can easily stock up on all of the ingredients in advance, and you’ll be happy for it when you’re hungry. 

It’s also extremely comforting. The broth is spiced and warm, and it’s packed with spinach and pumpkin so it is actually incredibly healthy as well. 

The higher quality chicken broth you use the better. If you have homemade broth- use it. Otherwise the highest quality bouillon will do. 

Slurpy Ginger Turmeric Noodle Bowl
Serves 1
Write a review
Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
  1. 1 Onion
  2. 2 cloves of garlic, minced
  3. Light oil such as rapeseed or peanut
  4. 1 teaspoon of turmeric
  5. 1 1-inch cube of ginger, peeled and grated (or more if you can handle it)
  6. 4 cups high quality chicken broth (make it yourself it’s worth it)
  7. 1-2 stalks of lemongrass, crush the bulbous end with a knife
  8. A small handful of frozen spinach
  9. A small handful of frozen cubed pumpkin or squash
  10. Shredded cooked chicken (if you want, without is also great)
  11. Salt & pepper to taste
  12. A handful of vietnamese or thai rice noodles (the kind you would use for Pho or Pad Thai work perfectly.
  1. Fry the onion and garlic in a glug of oil, until softened.
  2. Add the ginger and turmeric, and stir around to coat.
  3. Add the chicken broth and the lemongrass, and bring to a boil.
  4. Once boiling, add the spinach and pumpkin, and let simmer until everything is warmed through and soft.
  5. Throw in the rice noodles, and stir until they are cooked through (a few minutes). If you are using shredded chicken, add it now.
  6. Once it's heated through, add salt and pepper to taste, and eat!
Victoria's Kitchen

1 Comment

  1. Viv

    March 29, 2017 at 7:35 am

    Super easy to make and DELICIOUS! Heads up to the amateurs – not a good idea to try and eat lemongrass… Thanks for the great recipe!

Comments are closed.

Food Blog Theme from Nimbus
Powered by WordPress