Asian Noodle Bowl

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Makes: 4  servings Prep 30 mins Cook 20 mins

Ingredients

  • 2 tablespoons  vegetable oil, divided
  • 1 8 ounce package sliced white mushrooms
  • 1/2 cup  finely chopped onion
  • 1 tablespoon  finely chopped garlic
  • 1 tablespoon  freshly grated ginger
  • 3 carrots, peeled and cut on the diagonal into 1/2-inch-thick pieces
  • 4 14 ounce can chicken broth
  • 2 tablespoons  soy sauce
  • 1 tablespoon  rice-wine vinegar
  • 1 bunch bok choy, chopped
  • 1 16 ounce package firm tofu, drained and diced
  • 1/4 pound  bucatini or spaghetti
  • 3/4 pound  cooked pork tenderloin, cut into strips (optional)
  • 1 bunch green onions, sliced
  • 1/2 cup  fresh cilantro leaves

Directions

1. Heat 1 tablespoon oil in a medium Dutch oven over medium-high heat. Add mushrooms; cook until edges begin to brown, 3 to 5 minutes. Transfer with slotted spoon to a plate; set aside.

2. Heat remaining 1 tablespoon oil. Add onion, garlic, ginger, and carrots and cook 2 to 3 minutes, until onions begin to soften. Add broth, soy sauce, and vinegar. Bring to a boil; reduce heat and simmer broth 10 minutes.

3. Stir in bok choy, tofu, pasta, and reserved mushrooms and pork, if desired. Gently boil until pasta is just cooked through, 10 minutes. Stir in green onions and cilantro. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)690,
  • Fat, total(g)33,
  • chol.(mg)80,
  • sat. fat(g)7,
  • carb.(g)47,
  • fiber(g)7,
  • pro.(g)56,
  • sodium(mg)2950,
  • Percent Daily Values are based on a 2,000 calorie diet
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