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


Recipe Summary

20 mins
15 mins
35 mins
4 servings


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


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.

  • 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
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