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Super Green Vegetable Noodles

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 person


  • 120 g broccoli (approx 1.5 cups)
  • 40 g kale (approx 1.5 cups)
  • 30-40 g serve vermicelli noodles (approx ½ of Chang's pre prepared serving sizes)
  • 20 g almonds
  • 1 piece root ginger (min 3cm) (ginger is the main flavour with the broth in this recipe, so be generous)
  • 350 ml vegetable or bone broth (see notes below for my recommendations)
  • 1 pinch salt + pepper


  • Wash and chop the broccoli and kale. Peel and grate ginger.
  • Meanwhile bring to the boil 350 ml broth.
  • Reduce broth heat and simmer. Add broccoli and grated ginger.
  • Using a separate saucepan, cook the noodles according to instructions (this should take no more than a few minutes). Drain when ready and place to one side.
  • I cook the broccoli in this recipe until its quite soft, but if you prefer it less cooked, reduce your cook time. A couple of minutes before the broccoli is ready, add the kale and allow to soften in the broth.
  • Chop the almonds and using the pan you used to cook the noodles lightly dry roast the almonds to add some flavour and crunch to them.
  • When the greens are cooked to your liking remove from heat. Place the noodles into a bowl, pour over the broth, greens and ginger and top with chopped almonds, coriander and salt & pepper.


Essential Equipment

2 saucepans


I use a standard cup measure. If you don’t have one you can use a mug and substitute the amount for ¾ of a standard size mug.

Find your Ingredients

Broccoli, kale, ginger & coriander - fresh vegetable aisle
Broth - herbs & spices aisle and although I usually try and keep all ingredients to the supermarket for broths it's worth the extra time to find a good one and I recommend both of these The Goods Umami Vegetable Broth at Harris Farm or Nutra Organics Bone Broth

Course Main Dish