Garlic-Ginger Noodle Bowl

Article Written by Dixie
  • 30min
  • 6 servings
  • 100 cal

  • Ingredients
    • 2 14.5-ounce cans chicken or vegetable broth
    • 1 medium onion, sliced (1 cup)
    • 1/2 cup carrots sliced 1/4 inch thick
    • 1/2 cup water
    • 2 tablespoons soy sauce
    • 1 small fresh serrano pepper, seeded and finely chopped
    • 4 cloves garlic, minced
    • 2 teaspoons minced fresh ginger
    • 3 ounces dried rice noodles, broken
    • 2 cups shredded Napa cabbage
    • 1 cup fresh shiitake mushrooms, stemmed and sliced; or cremini or button mushrooms, sliced
    • 1 cup chopped zucchini
    • 1 cup sugar snap pea pods, halved diagonally
    • 1 tablespoon cornstarch
    • 1 tablespoon cold water
    • Sliced green onions for garnish
  • Directions
    • Ready in
      30min
    Step 1
    In 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.
    Step 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.
    Step 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.
    Step 4
    To serve, spoon into bowls. Garnish with sliced green onions before serving.
Ingredients
  • 2 14.5-ounce cans chicken or vegetable broth
  • 1 medium onion, sliced (1 cup)
  • 1/2 cup carrots sliced 1/4 inch thick
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 1 small fresh serrano pepper, seeded and finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 3 ounces dried rice noodles, broken
  • 2 cups shredded Napa cabbage
  • 1 cup fresh shiitake mushrooms, stemmed and sliced; or cremini or button mushrooms, sliced
  • 1 cup chopped zucchini
  • 1 cup sugar snap pea pods, halved diagonally
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • Sliced green onions for garnish
Directions
  • Ready in
    30min
  • Step 1
    In 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.
  • Step 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.
  • Step 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.
  • Step 4
    To serve, spoon into bowls. Garnish with sliced green onions before serving.