Once you get the hang of this recipe, which is about equal parts soup and noodle dish, it might just become your go-to when you crave a warming Asian-style dish in minutes. Asian noodle bowls are a quick and easy delivery system for an array of colorful vegetables, too.
Make sure that the vegetables are barely cooked, so they retain their flavor, color, and crunch. Bean-thread noodles are readily available in the Asian foods section of many supermarkets, as well as natural foods stores. They’re generally considered gluten-free, but as with all packaged products, pay attention to whether the package states that they’re prepared in a facility that processes foods with gluten. You can also use other kinds of noodles, as suggestion under variations.
For a full meal, serve with a simple tofu dish (or even some sliced baked tofu) a platter of baby carrots and cherry or grape tomatoes. Another nice addition is vegetable springMake sure to take a look at the variations following the recipe box! Recipe adapted from Plant Power by Nava Atlas.
- Three 2-ounce bundles bean-thread noodles
- 32-ounce container low-sodium vegetable broth
- 1 tablespoon grated fresh ginger, or from a jar or squeeze bottle
- 2 tablespoons soy sauce or tamari (see Note)
- 1 to 1 1/2 cups brown mushrooms, stemmed and sliced (shiitake, cremini, or about half of each)
- 2 large bok choy stalks, sliced diagonally, or 1 to 2 baby bok choy, sliced on a slight diagonal
- 1 medium red bell pepper, cut into short, narrow strips
- 1 cup frozen green peas, thawed
- 3 scallions, thinly sliced
- Freshly ground pepper to taste
- Cook the bean thread noodles according to package directions. Usually, they’re cooked as follows: Place in a shallow, heatproof container, then cover them with boiling water. Cover the container with its lid. Let the noodles soak for 15 minutes.
- Once the noodles are done, drain them and cut here and there with kitchen shears or a knife to shorten, since they’re very long.
- Meanwhile, heat the broth in a small soup pot with the ginger and the mushrooms.
- When it comes to a gentle boil, add the bok choy, bell pepper, and peas, and scallions.
- Return to a simmer, then remove from the heat and grind in some pepper.
- Divide the noodles between four large soup bowls. Ladle the soup over them and serve at once.
Use gluten-free soy sauce or tamari to keep this recipe gluten-free.
As mentioned in the headnote, if you're concerned about gluten, check the package labeling of the bean-threads to see if there's a disclaimer.
Make sure to see the variations following this recipe box.
Amount Per Serving:Calories: 210 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 500mg Carbohydrates: 39g Fiber: 10g Sugar: 9g Protein: 4g
- Vary the quick-cooking veggies according to what you have on hand. Baby corn, snow peas, shredded zucchini, very small broccoli florets are just a few possibilities. In place of the baby spinach you can use baby arugula, watercress, or thinly sliced romaine lettuce.
- Use Asian rice vermicelli, soba, or udon noodles in place of the bean threads. Cook according to package directions as the first step of this recipe.
Photos by Hannah Kaminsky