Delicious, wholesome bowl of noodles for vegetarians. a lot of taste and color. The green soybeans can be found in your grocery store’s freezer section.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 5 g |
| Protein | 11 g |
| Saturated Fat | 1 g |
| Sodium | 896 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Great, tasty and quick to make. I like mine spicy so next time I will double the Asian chilli sauce.
This is quick and easy to put together and pretty tasty. I thought it could use a bit more flavor, though. I used Sriracha and added some hot peppers as well as some ginger. I used tofu instead of soy beans and rice noodles to keep it gluten free and vegan. Thank you for the recipe.