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 Delicious
Pro Kitchen Tips
- Don’t overcook the noodles; they should be tender but still firm.
- Add sauces gradually and taste as you go to balance the flavors perfectly.
Step 1
Bring a large pot of water to a boil. Toss in the noodles and cook them just until they're tender but still have a bit of bite, about 1 to 2 minutes. Drain the noodles and divide them into four big bowls.
Step 2
In a saucepan over medium heat, combine the vegetable stock, soy sauce, grated ginger, chile sauce, and minced garlic. Let it come to a gentle simmer and cook for about 5 minutes until everything smells fragrant and flavorful.
Step 3
While the broth is simmering, squeeze out any extra water from the spinach and roughly chop it. Add the spinach, along with the soybeans and diced red bell pepper, to the simmering broth. Let it cook for another minute or so, just until everything is warmed through.
Step 4
Finally, ladle the hot broth and veggies over the noodles in each bowl and serve right away. Enjoy!
