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Vietnamese-Inspired Veggie Noodle Bowl
CHELSEY AMER NUTRITION18Ingredients
70Minutes
280Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 Tbsp. vegetable oil
- 1 cup yellow onion (chopped or thinly sliced)
- 1 garlic clove (smashed)
- 3 cups mushrooms (any variety, sliced)
- 1/2 tsp. ground ginger
- 3/4 tsp. freshly ground black pepper (or ¾ teaspoon whole black peppercorns)
- 1 cup scallions (sliced, additional for garnish, optional)
- 1 lemongrass stalk
- 1 cinnamon stick
- 1 star anise
- 8 cups vegetable stock (or broth)
- 1 cup frozen spinach (or 4 cups fresh baby spinach)
- 8 oz. rice vermicelli noodles (brown)
- Sriracha (Optional:, for serving)
- 1 pkg. extra firm tofu (drained with excess water squeezed out, cut into cubes)
- 1/2 tsp. freshly ground black pepper
- 1 Tbsp. soy sauce
- nonstick spray
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0g0% |
| Trans Fat0g |
| Cholesterol0mg0% |
| Sodium1850mg77% |
| Potassium550mg16% |
| Protein6g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A90% |
| Vitamin C15% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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