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Ingredients
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1 (8 ounce) package egg noodles
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3 ½ cups vegetable stock
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2 tablespoons soy sauce
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1 tablespoon chopped fresh ginger
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1 teaspoon Asian chile sauce
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1 garlic clove, chopped
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5 ½ ounces frozen spinach, thawed
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1 ½ cups frozen green soybeans, thawed
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1 red bell pepper, sliced
Directions
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Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
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Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
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Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through, about 1 minute. Ladle over noodles.
Nutrition Facts (per serving)
269 | Calories |
3g | Fat |
49g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 269 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 4% |
Cholesterol 47mg | 16% |
Sodium 896mg | 39% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 5g | 16% |
Total Sugars 5g | |
Protein 11g | 22% |
Vitamin C 41mg | 45% |
Calcium 92mg | 7% |
Iron 4mg | 20% |
Potassium 366mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.