Asian-Style Vegetable Noodle Bowl Recipe


Everyone Can Cook EverythingA vegetarian noodle bowl filled with colorful vegetables swimming in a tasty broth.

  • Yield: 4 Servings
  • Preparation Time: 20 Minutes
  • Cooking Time: 10 Minutes


  • 3½ cups (875 ml) vegetable stock
  • 1 garlic clove, chopped
  • 1 Tbsp (15 ml) chopped fresh ginger
  • 2 Tbsp (30 ml) soy sauce
  • 1 tsp (5 ml) hot Asian-style chili sauce
  • 1 medium carrot, halved lengthwise and thinly sliced
  • 1 medium red bell pepper, halved and thinly sliced
  • 14 oz (398 ml) can cut young corn
  • 3 baby bok choy, separated into leaves and coarsely chopped
  • ½ lb (250 g) Chinese-style egg noodles
  • 0.33 cup (80 ml) chopped fresh cilantro or green onion
  • 1 cup (250 ml) bean sprouts
How to Make It
  1. Bring a large pot of water to a boil. Meanwhile, place the stock, garlic, ginger, soy sauce, chili sauce and carrot in a medium pot and bring to a gentle simmer. Simmer for 5 minutes. Add the bell pepper, corn and bok choy and cook 2 to 3 minutes longer.
  2. While the vegetables are cooking, add the noodles to the boiling water and cook until just tender, about 1 minute. Drain the noodles well and divide them among 4 large soup bowls. Ladle the broth and vegetables over the noodles, top with the cilantro or green onions and bean sprouts and serve steaming hot.

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