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

Gallery

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

269 calories; protein 11.1g 22% DV; carbohydrates 48.9g 16% DV; fat 3.3g 5% DV; cholesterol 47mg 16% DV; sodium 895.5mg 36% DV. Full Nutrition

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/18/2016
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. Read More
(1)