This hot pot dish is similar to a chunky soup and is healthy and tasty, meal to serve on the cold days.
Ingredients
- 8-ounces green beans, trimmed and sliced
- 8-ounces mushroom caps, sliced and stems removed
- 6 cups chicken broth, low-sodium
- 2/3 cup soy sauce, low-sodium
- 2 tablespoons ginger, grated
- 1×3.75-oz Package of rice noodles, thin
- 1 tablespoon olive oil
- 4 green onions, sliced
- 4 carrots, sliced
How to Make It
- Prepare noodles according to package directions.Cut noodles into 3-inch length pieces.
- Place a pan on stovetop and add oil, then heat it over medium high heat. Now, add in the mushrooms and cook until they soften.
- Add ginger, soy sauce, broth, and chili sauce. Combine well and bring to a boil.
- Add the scallions, carrots and green beans. Simmer these ingredients for about six minutes or until veggies become tender.
- Divide the noodles between serving bowls, then ladle some soup on top of noodles.