Asian-Inspired Vegetable Noodle Bowl

Published on March 9, 2020

• 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

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.

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Nutrition Facts (per serving)

269Calories3g Fat49g Carbs11g Protein

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Nutrition FactsServings Per Recipe4Calories269% Daily Value *Total Fat3g4%Saturated Fat1g4%Cholesterol47mg16%Sodium896mg39%Total Carbohydrate49g18%Dietary Fiber5g16%Total Sugars5gProtein11gVitamin C41mg204%Calcium92mg7%Iron4mg20%Potassium366mg8%

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