Bowl So Hard
Buckwheat noodles in bone broth with all the good stuff.
Buckwheat noodles swimming in rich bone broth, topped with leftover roast chicken, fresh vegetables, tahini drizzle, and crispy chilli oil. The ultimate leftover transformation.
Ingredients
- 2 portions buckwheat (soba) noodles
- 2 cups bone broth
- 1–2 cups leftover roast chicken, shredded
- 1 cup mixed vegetables (whatever you have — bok choy, spinach, snap peas)
- 2 tbsp tahini
- 1 tbsp crispy chilli oil
- 1 tsp soy sauce
- 1 tsp rice vinegar
- Scallions, sesame seeds, soft-boiled egg (optional)
Instructions
- 01
Cook buckwheat noodles per package directions. Rinse with cold water and set aside.
- 02
Heat bone broth in a saucepan until simmering. Season with soy sauce.
- 03
Blanch or wilt your vegetables in the broth for 1–2 minutes.
- 04
Whisk together tahini, rice vinegar, and a splash of warm water until smooth and pourable.
- 05
Divide noodles between bowls. Ladle hot broth and vegetables over.
- 06
Add shredded roast chicken on top.
- 07
Drizzle with tahini sauce and crispy chilli oil.
- 08
Finish with scallions, sesame seeds, and a soft-boiled egg if desired.
Erica's Note
This is the bowl that proves leftovers can be better than the original meal. Use whatever vegetables are in your fridge.
