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Woodland Mushroom & Prawn Noodle Bowl

With the weather still playing havoc outside, warming comfort food is the number one priority. Noodle bowls are one such perfectly proportioned and satisfying supper option.

For this recipe, oyster and shiitake mushrooms are combined with prawns and aromatic spices

creating a mouthwatering dish, that’ll help to defrost you after the coldest of days.

As an added bonus, it’s a quick and easy dinner option that doesn’t need much fuss. A few kitchen cupboard staples and vegetables make way for endless noodle bowl varieties.

This delicious recipe was created by registered nutritional therapist, Eva Humphries, of Whole Food Warrior.

Ingredients - Serves 2:

150g raw king prawns

150g mushrooms such as shiitake and oyster, sliced

700ml vegetable stock

4 slices of root ginger

1 star anise

a pinch of sea salt

60g fine green beans

60g sprouting broccoli

2 spring onions, sliced

100g rice noodles

Method for this woodland mushroom and prawn noodle bowl:

Cook the noodles according to packet instructions and set aside.

Put the king prawns, ginger,sliced mushrooms, star anise, salt and stock in a large saucepan and bring to the boil.

Turn the heat down and simmer gently for 5 minutes until the prawns are completely cooked.

Add the noodles, green beans and broccoli and cook for a further minute.

Divide between two plates and garnish with the spring onion.


"Eva Humphries DipION, mBANT, CNHC is a Midlands-based registered nutritional therapist, speaker, columnist and founder of the health and wellness site

Having become disillusioned with the diet and weight loss industries, Eva translates the latest science on various health- related topics to promote evidence-based nutrition."

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