Name: Asian-Inspired Vegetable Noodle Bowl recipe
Ingredients: 1 (8 ounce) package egg noodles;3 ½ cups vegetable stock;2 tablespoons soy sauce;1 tablespoon chopped fresh ginger;1 teaspoon Asian chile sauce;1 garlic clove, chopped;5 ½ ounces frozen spinach, thawed;1 ½ cups frozen green soybeans, thawed;1 red bell pepper, sliced

All Recipes Main Dish Recipes Bowls

Ingredients

1 (8 ounce) package egg noodles 3 ½ cups vegetable stock 2 tablespoons soy sauce 1 tablespoon chopped fresh ginger 1 teaspoon Asian chile sauce 1 garlic clove, chopped 5 ½ ounces frozen spinach, thawed 1 ½ cups frozen green soybeans, thawed 1 red bell pepper, sliced

Nutrition Info

268.5 calories carbohydrate: 48.9 g cholesterol: 47 mg fat: 3.3 g fiber: 4.6 g protein: 11.1 g saturatedFat: 0.7 g servingSize: - sodium: 895.5 mg sugar: 5.3 g transFat: : - unsaturatedFat: : -

Directions

Bring a large pot of water to a boil. Add noodles, cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat, bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
Squeeze spinach to drain out excess moisture, coarsely chop. Add to stock with soybeans and red bell pepper, cook until heated through, about 1 minute. Ladle over noodles.

Recipe Yield

4 servings

Recipe Note

Delicious, nutritious vegetarian noodle bowl. Lots of color and flavor. You can find the green soybeans in the freezer department of your grocery store.

Alternatives to this recipe

See more alternatives