Noodle Bowl with avocado, broccoli and lime

This dish comes together in about 15 minutes, packs in 4 veggies and is great for using up leftover roast meat.

You can play about with the veg you use- swap broccoli for fried courgette if it’s summer, add shredded cabbage for baby spinach or add soft boiled egg if you like.

This serves 4 but half it if just for you- it’ll keep for tomorrow’s lunch.

Noodle bowl with greens, avocado and lime

Comforting Noodle bowl with greens, avocado and lime
Servings 4
Cook Time 15 mins


  • 4 medium egg noodle nests
  • A head broccoli, cut into small florets (or tenderstem,chopped)
  • A bunch of spring onions, sliced thinly
  • 150 g baby spinach
  • 1 ripe avocado
  • Juice of 1 or 2 limes
  • Soy sauce to taste (but at least 1 tbsp)
  • Chili oil to taste
  • 200g protein (tofu, ham, beef etc)
  • Small bunch coriander not essential but nice.


  • Boil the kettle and pour the water into a large pan, submerging 4 noodle nests as you go. Simmer for a few minutes until soft. Meanwhile chop a bag of tender stem broccoli and add to pan. Ensure the broccoli only just cooks, you want retain bite and colour. So about 2 to 3 mins. If there is still lots of water, drain, but retain a little.
  • Add the baby spinach, shredded if you think it will go down better! Throw in 4 thinly sliced spring onions. Use tongs and toss in the hot cooking liquor until wilted.
  • Now squeeze over the juice of 1 or 2 limes, a good glug of chili oil and2 or 3 tbsp soy. Add some chopped soft herbs if you have them, I use coriander and mint, but often have neither. Mix well. Scoop out a really ripe avocado with a teaspoon, add to pan and give a final toss.
  • The chili oil we use is home-made find a good recipe and try it out-ours is an everlasting bottle that gets added to every so often.
  • Stir through any leftover chicken, ham, tofu or any other protein if you like.
Course: Lunch
Keyword: Quick & Easy, Vegetarian, Warm

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