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Asian Vegetable Rice Noodle Bowl

This exotic spin on pasta pairs rice noodles with savory mushrooms. Carrots and tomatoes add a nutritious and colorful pop.


  • 1 quart vegetable broth
  • 7 ounces rice stick noodles
  • 2 tablespoons vegetable oil
  • 1 egg
  • 2 cup sliced carrots
  • 2 cups portobello mushroom caps, cut into quarters
  • 3 cups shredded cabbage
  • Salt and black pepper to taste
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon fish sauce (optional)


Adults: Heat the vegetable broth until hot in a two quart stock pot. Add the rice noodles. Soak until soft but still firm. Drain the noodles into a colander reserving the liquid.
Adults: Place a pot on medium heat and add one third of the oil. Scramble the egg in a small bowl and when the oil is hot, add the egg. Cook lightly until firm and turn over.
Together: Remove onto cutting board and cut into thin strips.
Together: Wipe out the pot and place it on medium heat. Add the rest of the oil and when hot toss in the carrots and cook, stirring for two minutes.
Together: Add the mushrooms and continue to cook 3 to 4 minutes. Add the cabbage and diced tomatoes and cook another 3 to 4 minutes. Season with salt and black pepper.
Together: Return the reserved noodle liquid, soy sauce, rice vinegar, sugar and fish sauce. Bring to a boil.
Together: Place equal portions of rice noodles in four bowls. Distribute the vegetables and broth.
Kids: Top with egg strips.

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Sobre esta receta
  • Porciones: 4
  • Tiempo de preparación: 0 minutes
  • Tiempo de cocción: 5 minutes
Enviado Por
Kids Cook Monday
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