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Chinese Noodle Bowl




Source of Recipe


internet


Recipe Introduction


This chunky vegetable-noodle soup is satisfying on its own. But you can make it even more nutritious by throwing in cubes of extra-firm tofu, uncooked peeled shrimp or uncooked small scallops during the last two minutes of cooking (they'll be done when the soup is). A package of precut frozen veggies also makes things easier. Look for those labeled for stir-fry and containing sugar snaps, carrots and baby corn. Adults may enjoy adding a hit of hot chili oil and some grated fresh ginger to their bowls.

4 servings



List of Ingredients




1 tablespoon toasted sesame oil
2 teaspoons jarred chopped garlic
3 (14-ounce) cans vegetable broth
4 cups precut fresh or frozen vegetables for stir-fry
1 (9-ounce) package refrigerated Chinese-style noodles or fresh linguine, cut into shorter lengths
2 teaspoons reduced-sodium soy sauce, or more to taste



Recipe



In large saucepan, combine sesame oil and garlic; stir over medium-high heat until garlic is fragrant and beginning to color, about 30 seconds.

Add vegetable broth, increase heat and bring to simmer. Add vegetables and cook until almost tender, about 5 minutes.

Add noodles or linguine and cook until tender, about 4 minutes. Stir in soy sauce.

Posted by: twinkle30