Garlic-Ginger Noodle Bowl

Garlic-Ginger Noodle Bowl
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. To serve, spoon into bowls. Garnish with sliced green onions before serving.

04/24/2018
Garlic-Ginger Noodle Bowl, recipe PT15M PT1H 5 455 calories

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