Ingredients
- 1 (8 ounce) package egg noodles
- 3 ½ cups vegetable stock
- 2 tablespoons soy sauce
- 1 tablespoon chopped fresh ginger
- 1 teaspoon Asian chile sauce
- 1 garlic clove, chopped
- 5 ½ ounces frozen spinach, thawed
- 1 ½ cups frozen green soybeans, thawed
- 1 red bell pepper, sliced
Why This Recipe Is So Popular
Kitchen Advice
- Cook the noodles just until tender, then rinse with cold water to stop cooking and prevent sticking.
- Add sauces gradually and taste as you go to balance the flavors perfectly.
Step 1
Bring a large pot of water to a boil. Once it’s boiling, add the noodles and cook them just until they’re tender but still have a little bite—this usually takes about 1 to 2 minutes. Drain the noodles and divide them into four large bowls.
Step 2
Pour the vegetable stock into a saucepan and add the soy sauce, ginger, chile sauce, and garlic. Warm everything over medium heat until it starts to gently simmer and you can smell all the flavors coming together, about 5 minutes.
Step 3
While that’s happening, squeeze any extra water out of the spinach and chop it roughly. Add the spinach, along with the soybeans and red bell pepper, into the simmering broth. Let it cook for another minute or so, just until everything is heated through.
Step 4
Finally, ladle the hot veggie broth and vegetables over the noodles in each bowl. Serve right away and enjoy!
