Asian-Inspired Vegetable Noodle Bowl

4.0
(3)
2 Reviews
2 Photos

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

Submitted by MICHELLE0011
Published on March 9, 2020
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
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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

Directions

  1. 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.

  2. 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.

  3. 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 (per serving)

269 Calories
3g Fat
49g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 269
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Cholesterol 47mg 16%
Sodium 896mg 39%
Total Carbohydrate 49g 18%
Dietary Fiber 5g 16%
Total Sugars 5g
Protein 11g 22%
Vitamin C 41mg 45%
Calcium 92mg 7%
Iron 4mg 20%
Potassium 366mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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