Soupy Noodles (Rice Noodles)
Soupy Noodles are a great low-fat and low-calorie meal option, perfect for those looking to lose weight. This recipe is also vegan and gluten-free, making it suitable for many dietary preferences. Additionally, it's a good source of carbohydrates, protein, and fiber, providing essential nutrients for the body. However, people with soy allergy should avoid this dish.
Allergen Information: Contains Soy Allergy
Nutrition Facts
Per serving
Energy
95 kcal
Protein
3 g
Carbs
19 g
Fat
0 g
Fiber
1 g
Ingredients
Soy sauce
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Green Bell pepper
0.5 small cup (50g)
Rice Noodles (Raw)
1 small cup (100g)
Plain Water
2 large cup (480g)
Black Pepper
0.5 tsp (1g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Button Mushroom
0.25 cup, chopped (50g)
Rice Vinegar
1 tsp (5g)
Chopped Carrot
0.5 small cup (50g)
Chopped Onion
1 small cup (80g)
Clove Garlic, Chopped
1 tsp (5g)
Instructions
Cooking Steps
Cook the rice noodles according to the package instructions. Drain and keep aside.
In a large pot, add the vegetable broth and bring it to a boil.
Add chopped onions and garlic and sauté for 2-3 minutes until they turn translucent.
Add sliced carrots, mushrooms, and bell peppers. Cook for 4-5 minutes until the vegetables are slightly tender.
Add soy sauce, white vinegar, salt, and pepper. Stir well.
Add the cooked rice noodles to the pot and mix well. Cook for another 2-3 minutes until the noodles are heated through.
Turn off the heat and let the soup sit for a couple of minutes to allow the flavors to meld together.
Garnish with fresh coriander leaves and serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.