A warming bowl of tender cellophane noodles, bok choy and carrots in a gingery five-spice broth brightened with lime and a little chili heat, topped with crunchy bean sprouts and fresh scallions.
15m prep · 25m cook · 4 servings
Ingredients Instructions
2 tbsp Coconut Oil 1 lb Bok Choy 6 cloves Garlic 3 inch Fresh Ginger 3 cups Carrots 2 tsp Chinese Five-spice Powder 1 tsp Ground Cumin ½ tsp Red Pepper Flakes 4 cups Vegetable Broth 4 oz Cellophane Noodles 3 cups Bean Sprouts 5 whole Green Onions 2 tbsp Tamari 1 tbsp Rice Vinegar 1 whole Lime Salt
Instructions 1 Heat the coconut oil in a large pot over medium-high heat until melted and shimmering, about 2 minutes. Add the bok choy and cook, stirring, until the leaves are wilted and the stems are bright green and just tender-crisp, 3 to 5 minutes. 2 Stir in the garlic and ginger and cook until fragrant, about 1 minute. Add the carrots, five-spice powder, cumin and red pepper flakes; stir for 1 minute to coat the vegetables and toast the spices. 3 Pour in the vegetable broth and bring to a boil, 6 to 8 minutes. Add the cellophane noodles, reduce the heat to a simmer, and cook until the noodles turn fully translucent and are soft and slippery with no firm white core when you bite one, 3 to 5 minutes. 4 Remove the pot from the heat. Stir in the tamari, rice vinegar, lime juice and most of the green onions. Taste and season with salt; add more lime juice if the broth tastes flat. Let stand 2 minutes for the flavors to meld. 5 Divide the bean sprouts among 4 bowls and ladle the hot noodles and broth over them so the sprouts warm through but stay crunchy. Garnish with the remaining green onions and serve right away. Estimated nutrition (per serving) Calories 275 kcal
Protein 5g
Carbs 45g
Fat 7g
Fiber 5g
Sodium 1100mg
Sugar 8g
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