RECIPE: Happy Life Noodle Bowls | Sarah Graham

Sarah Graham’s new book, Good + Simple, celebrates natural, whole foods.

The book is a beautiful collection of wholesome recipes for the whole family. Each dish is specifically designed to be easily achieved with simple ingredients, and the dishes cover a variety of dietary preferences and needs. Highlights include smoky bean tacos, Happy Life noodle bowls, and peppermint crisp pudding pots.

See the recipe below for Sarah’s Happy Life Noodle Bowls.


Happy Life Noodle Bowls

Serves 2
Ready in 15 minutes


  • 150 g egg noodles or brown rice noodles
  • 1 Tbsp olive oil
  • 250 g mixed mushrooms, roughly chopped
  • 100 g edamame beans
  • 100 g tenderstem broccoli
  • Salt and black pepper, to taste 

For the sauce

  • ¼ cup hoisin sauce
  • 1–2 Tbsp fresh lime or lemon juice
  • 1 Tbsp sesame oil
  • 1 tsp grated fresh ginger 

To serve

Chopped fresh coriander + 1 Tbsp toasted sesame seeds or small handful roughly chopped roasted salted peanuts


Cook the noodles according to the packet instructions, drain and set aside.

Add the olive oil to a large non-stick pan over medium-high heat. Add the mushrooms and fry for 8–10 minutes, or until golden. Stir through the edamame beans and broccoli and cook for 2 minutes.

Season with salt and pepper, then turn off the heat.

Whisk together the ingredients for the sauce and adjust to taste.

Divide the noodles between 2 serving bowls and top with the mushrooms and greens. Drizzle over the sauce and any optional garnishes, and enjoy.


I usually buy frozen edamame beans. When needed, I take out a handful or two and cover with boiling water for a couple of minutes, before shelling and adding to the dish at the last minute. Add cubes of flash-fried tofu for some delicious extra protein.

This makes a great accompaniment for roasted salmon or rainbow trout. Roast your chosen portions of fish, uncovered, in a 190ºC oven for 7 minutes.