Vegetable Noodle Bowl

noodle-bowl-00.jpg

Noodle Bowl
Noodle Bowl

Photo attribution: 

Anna Ng
Vegetable Noodle Bowl
Budget-friendly recipe
635

Ingredients

1
pound
(or any Asian noodles, like soba)
3
tablespoons
low-sodium
4
teaspoons
1
teaspoon
to taste
2
finely minced or grated
1
chopped (about 1 cup)
1
cut in half lengthwise and thinly chopped (about 1 cup)
2
coarsely grated (about 1 cup)
½
shredded (about 1 cup)
to taste
1
cup
diced (optional)

What You'll Need

  • Medium-sized pot
  • Measuring spoons
  • Cutting board
  • Chef knife
  • Grater
  • Colander
  • Mixing Bowl
  • Fork or tongs

Directions

  1. Step 1
    Prepare the noodles according to the package instructions. Rinse them under cold water and put them in a colander to drain.
  2. Step 2
    In a large bowl, mix the soy sauce, sesame oil, chili sauce, scallions, garlic, cucumber, carrot, and cabbage.
  3. Step 3
    Add the noodles toss everything together with a fork or tongs. Gently stir in tofu, if using. Taste and add salt and pepper as needed. Let the noodles sit in the fridge for about an hour if you can. The flavors will mingle and become more intense.

Nutrition Info and more

Serving size:
2
cups
Total calories:
237
Total fat:
4 g
Saturated fat:
1 g
Carbohydrates:
45 g
Protein:
9 g
Fiber:
6 g
Sodium:
238 mg
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