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Asian-style Vegetable Noodle Bowl

4 servings
Lunch

Characteristics

Ethnic Cuisine High Fibre Vegetarian

Nutritional Facts Per Serving

375
Calories
21 g
Protein
55.2 g
Carbs
8.8 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 375
  • Fat 8.8 g
    • Saturated   1.2 g
    • + Trans 
  • Cholesterol 47 mg
  • Sodium   1427 mg
  • Carbohydrate 55.2 g
    • Fibre   8.8 g
    • Sugars  
  • Protein 21 g
    • Vitamin A 38 %
    • Vitamin C 115 %
    • Calcium 19 %
    • Iron 30 %

Method

Put on a large pot of water to boil to cook the noodles. Place the stock, garlic, ginger, soy and chili sauces in another pot; bring to a gentle simmer. Simmer 5 minutes. Meanwhile, cook noodles in the boiling water until just tender, about 1-2 minutes. Drain the noodles and then divide among 4 large soup bowls. Add the bell pepper, spinach and soybeans to the stock and heat through 1 minute. Divide and ladle the mixture over the noodles and serve.

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