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Healthy Balance

Asian Veggie Noodle Bowl

a bowl of Asian noodles and vegetables

Noodle bowls are a soothing way to get through a couple more days of chilly weather. This vegetarian Asian noodle bowl is low fat, low cholesterol, and filled with antioxidants. If you need a gluten-free version, tamari is a good substitute for soy sauce.

Servings: 2

Nutrition Facts

  • Calories: 338
  • Fat: 4g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 494mg
  • Carbohydrates: 68g
  • Fiber: 4g
  • Protein: 7g

Ingredients

Directions

  1. Cook the rice noodles according to package directions. Drain and rinse the noodles. Set aside.
  2. In a large saucepan, combine the vegetable broth and the water and bring to a boil.
  3. Add the garlic, ginger, mushrooms, miso paste, rice vinegar, soy sauce, honey, crushed red-pepper flakes, scallions, and sesame oil. Reduce heat and simmer for 10 minutes.
  4. Add the kale and the noodles and continue to cook until warmed through and the kale is softened. Remove smashed garlic.
  5. Serve topped with reserved scallions, chili pepper slices, mint leaves, and basil leaves.

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Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.

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