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.

How to Make It

Step 1

Cook noodles according to package directions; drain.

Step 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.

Step 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.

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