ASIAN HOT POT RECIPE RECIPES

ASIAN HOT POT RECIPE | REAL SIMPLE

Asian Hot Pot Recipe | Real Simple image

Provided by Sara Quessenberry

Total Time 35 minutes

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 3.75-ounce package cellophane (bean thread) or thin rice noodles
1 tablespoon olive oil
8 ounces shiitake or other mushrooms, stems discarded and caps thinly sliced
6 cups vegetable or low-sodium chicken broth
? cup low-sodium soy sauce
2 tablespoons grated fresh ginger
1 teaspoon chili sauce or hot pepper sauce to taste (optional)
4 scallions (green and white parts), thinly sliced
4 carrots, thinly sliced
8 ounces green beans, trimmed and cut into 2-inch pieces

Steps:

Prepare the noodles according to the package directions. Drain and cut into 3-inch lengths.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes.
Add the broth, soy sauce, ginger, and chili sauce (if desired) and combine. Bring to a boil.
Add the scallions, carrots, and green beans. Simmer until the vegetables are tender, 5 to 6 minutes.
Divide the noodles among individual bowls and ladle the soup over the top.

Nutrition Facts : Calories 264 calories, CarbohydrateContent 49 g, FatContent 6 g, FiberContent 6 g, ProteinContent 9 g, SaturatedFatContent 1 g, SodiumContent 2639 mg, SugarContent 11 g

ASIAN HOT POT RECIPE | MYRECIPES

Asian Hot Pot Recipe | MyRecipes image

Provided by Sara Quessenberry

Total Time 35 minutes

Prep Time 25 minutes

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 3.75-ounce package cellophane (bean thread) or thin rice noodles
1 tablespoon olive oil
8 ounces shiitake or other mushrooms, stems discarded and caps thinly sliced
6 cups vegetable or low-sodium chicken broth
? cup low-sodium soy sauce
2 tablespoons grated fresh ginger
1 teaspoon chili sauce or hot pepper sauce to taste (optional)
4 scallions (green and white parts), thinly sliced
4 carrots, thinly sliced
8 ounces green beans, trimmed and cut into 2-inch pieces

Steps:

Prepare the noodles according to the package directions. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the broth, soy sauce, ginger, and chili sauce (if using) and combine. Bring to a boil. Add the scallions, carrots, and green beans. Simmer until the vegetables are tender, 5 to 6 minutes.Drain the noodles and cut into 3-inch lengths. Divide the noodles among individual bowls and ladle the soup over the top.Tip: You can find cellophane and rice noodles in the Asian-food aisle of most supermarkets. If you prefer a more substantial soup, substitute 8 ounces of angel-hair pasta or whole-wheat spaghetti, breaking the strands into pieces before cooking.

Nutrition Facts : Calories 264 calories, CarbohydrateContent 49 g, FatContent 6 g, FiberContent 6 g, ProteinContent 9 g, SaturatedFatContent 1 g, SodiumContent 2639 mg, SugarContent 11 g

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