Spinach and soya bean noodle bowl

    35 min

    This Asian-inspired noodle bowl with spinach, red pepper and soya beans makes a quick and easy vegetarian dish full of colour and flavour.

    2 people made this

    Serves: 4 

    • 225g rice noodles
    • 825ml vegetable stock
    • 2 tablespoons soy sauce
    • 1 tablespoon chopped fresh ginger
    • 1 teaspoon chilli sauce
    • 1 garlic clove, chopped
    • 150g frozen spinach, thawed
    • 380g frozen soya beans (edamame), thawed
    • 1 red pepper, sliced

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Bring a large pot of water to the boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
    2. Combine vegetable stock, soy sauce, ginger, chilli sauce and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
    3. Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soya beans and red pepper; cook until heated through, about 1 minute. Ladle over noodles.

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    Reviews in English (1)


    This is quick and easy to put together and pretty tasty. I thought it could use a bit more flavor, though. I used Sriracha and added some hot peppers as well as some ginger. I used tofu instead of soy beans and rice noodles to keep it gluten free and vegan. Thank you for the recipe.  -  18 Oct 2016  (Review from Allrecipes US | Canada)