Quick Asian noodle bowls are an easy delivery system for an array of colorful vegetables. Featuring bean-thread noodles, this might just become your go-to recipe when you crave a warming Asian-style dish in minutes. Make sure that the vegetables are barely cooked, so they retain their flavor, color, and crunch.
Bean-thread noodles: Sometimes called cellophane or glass noodles, these are readily available in the Asian foods section of many supermarkets, as well as natural foods stores.
Bean-thread noodles are 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. See more in this site’s Guide to Bean-Thread Noodles.
You’re welcome to substitute other kinds of noodles, as suggestion under variations in the Notes section of the recipe box — rice vermicelli, soba, or udon.
Complete the 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. Photos by Hannah Kaminsky, Bittersweetblog.com.
- 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.
- 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.
Amount Per Serving: Calories: 210Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 500mgCarbohydrates: 39gFiber: 10gSugar: 9gProtein: 4g
Nutritional date is always an estimate, based on program used to calculate and specific products.
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