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Fresh Thai Noodle Bowl

Photo: Jennifer Causey; Styling: Claire Spollen


Serves 4 (serving size: 1 bowl)

Our simple, speedy trick for creating deep and full-bodied flavor: infusing store-bought vegetable stock with sautéed fresh garlic and ginger.


  • 1 (8-ounce) package rice vermicelli noodles
  • 1 teaspoon canola oil
  • 1 tablespoon minced peeled fresh ginger
  • 4 garlic cloves, minced
  • 3 1/2 cups unsalted vegetable stock (such as Kitchen Basics)
  • 2 1/2 tablespoons lower-sodium soy sauce
  • 1 cup matchstick-cut carrots
  • 1 red bell pepper, thinly sliced
  • 1 small English cucumber, halved lengthwise and thinly sliced
  • 5 tablespoons chopped fresh mixed herbs (such as basil, mint, and cilantro)
  • 6 tablespoons chopped unsalted, dry-roasted peanuts
  • 2 teaspoons chili oil

Nutrition Information

  • calories 383
  • fat 10.6 g
  • satfat 1.4 g
  • monofat 4.6 g
  • polyfat 4 g
  • protein 11 g
  • carbohydrate 59 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 567 mg
  • calcium 48 mg

How to Make It

  1. Cook noodles according to package directions; drain.

  2. Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add ginger and garlic; cook 1 minute, stirring constantly. Add stock and soy sauce; bring to a boil. Simmer 10 minutes.

  3. Place carrots, bell pepper, and cucumber in a bowl; toss to combine. Divide noodles evenly among 4 serving bowls; top each serving with one-fourth of vegetable mixture. Pour about 3/4 cup warm stock mixture into each bowl. Sprinkle evenly with herbs and peanuts; drizzle chili oil over top.