- 2 (14.5 ounce) cans chicken broth or vegetable broth
- 1 medium onion, sliced
- 1/2 cup carrots, sliced 1/4-inch thick
- 1/2 cup water
- 2 tablespoons soy sauce
- 1 small fresh serrano chile pepper, seeded and finely chopped
- 4 cloves garlic, minced
- 2 teaspoons minced fresh ginger root
- 3 ounces dried rice noodles, broken
- 2 cups shredded napa cabbage
- 2 cups fresh shiitake mushrooms, stemmed and sliced
- 1 cup chopped zucchini
- 1 cup sugar snap pea pods, halved diagonally
- 1/2 cup carrots, sliced 1/4 inch thick
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Sliced green onions for garnish
- 1In a 4- or 5-quart Dutch oven or stock pot, combine the broth, onion, carrots, water, soy sauce, serrano pepper, garlic, and ginger. Bring to boiling; reduce heat. Add noodles and simmer, covered, until noodles are tender, about 7 minutes, stirring occasionally.
- Stir in cabbage, mushrooms, zucchini, and sugar snap peas. Return just to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until vegetables are crisp-tender, stirring occasionally.
- In a small bowl, stir together the cornstarch and the 1 tablespoon cold water; stir into broth mixture. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
- To serve, spoon into bowls. Garnish with sliced green onions before serving.
04/24/2018
recipepes.com
Garlic-Ginger Noodle Bowl, recipe
PT15M
PT1H
5
455 calories