Typically used in Chinese dishes, vermicelli rice noodles are one of my favorites! The noodle it’s self is very tasteless- lets be honest, however with just the perfect seasonings and ingredients, you can really win! I also realllyyyyy love soup! So one night, I realized just how much stuff I had in my fridge, and wa-la this soup was made!
If you don’t like one of the veggies or don’t want to go out and get one of them, its okay. Its very easy to just cook without it because it is very loaded. I just happen to have a lot in my fridge that week! However, I highly recommend this soup, your tastebuds will be happy!
- 1 Package of Vermicelli Rice Noodles
- 32 OZ Vegetable or Chicken Broth (I use Natures Basket Organic Broth)
- About 5-6 Leaves of Bok Choy or you can use baby bok choy
- 1 Green Pepper
- 4 Carrots
- 5-6 Celery Sticks
- 1 Yellow Onion-sliced into long strands
- 1 Jalapeño
- 3 Slices of Fresh Ginger
- 4 OZ of Water Chestnuts
- 16 OZ Sprouts
- 1 TBSP Black Pepper
- 1/2 TBSP Ginger Powder
- About 1 tbsp soy sauce
- 2 TBSP Sesame Oil
- 1 1/2 TBSP Olive Oil
First I chop everything that needs to be chopped! Green pepper, carrots, celery sticks, yellow onion (remember to keep this in long strands), jalapeño, ginger slices, and mushrooms. Set aside.
Use large frying pan or WOK, add 1 1/2 tbsp olive oil and about 1/2 tbsp of the sesame oil. Add carrots, ginger, celery, jalapeño, and bell pepper. Cook on medium for about 8-10 minutes, check and stir occasionally. If heat is too high, cook on low.
While veggies are cooking I used a large spaghetti pot and added 3 quarts of water, ONCE that boils add in your noodles and cover. Set your times for 3 minutes and your noodles should be done! Yes, that fast! Turn off the heat and pour half the water down the sink.
Cut your noodles with cooking scissors, they are very long and stick to each other!
Add your veggie or chicken broth, black pepper, and ginger powder to the noodles. In my opnion the more seasoning the better 🙂 Also, you want to make a very tasteful broth , I’ve used chicken broth so I’ve also added about 3 cubes of chicken bouillon cubes. Or can make chicken broth by scratch 😉
Add sprouts, water chestnuts, and more sesame oil to the veggie mix. Mix and cook for another 8-10 minutes.
Pour in noodles.
Add your chopped bok choy and onions. Cook on low and stir every so often. Cook on low for 30 minutes.