A vegetarian noodle bowl filled with colorful vegetables swimming in a tasty broth.
Ingredients
- 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
- 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.
- 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.
