Soupy noodles are so satisfying on a chilly night, but you'll find you'll welcome this veggie-packed Asian-inspired noodle soup any time of year, especially when you can have it on the table in only 30 minutes!
What do I need ?
Original recipe yields 9 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/3 lb. (150 g) spaghetti, uncooked, broken in half
3 heads baby bok choy, chopped (about 4 cups)
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How do I make it ?
Heat 1/4 cup vinaigrette in medium saucepan on medium heat. Add carrots, garlic and ginger; stir. Cook 4 min., stirring frequently.
Add water, soy sauce, bouillon cube and remaining vinaigrette; stir. Bring to boil. Add spaghetti; stir. Cook 8 min. or just until spaghetti is tender. Remove from heat.
Add bok choy; stir. Cover. Let stand 5 min.
Kraft Kitchen Tips!
Cook 2 cups sliced fresh mushrooms along with the carrots, garlic and ginger, increasing the vegetable cooking time as needed until mushrooms are tender.
Sprinkle with 2 thinly sliced green onions before serving.
If you don't have fresh gingerroot, you can instead prepare this recipe using 1/4 tsp. ground ginger. Just add it to the cooked carrots and garlic in saucepan along with the water, soy sauce, bouillon cube and remaining vinaigrette.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 610 mg
Carbohydrate 20 g
Fibre 2 g
Sugars 5 g
Protein 4 g
9 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.