Soupy Asian Noodles

Soupy Asian Noodles

This Soupy Asian Noodles recipe is a quick and easy meal that an older child may be able to do on her own with permission. But even the smallest chef can use a butter knife to cut tofu into pieces.


  • 1 900 mL container vegetable broth , (we tested with Campbell’s)
  • 3 cups water
  • 1 tbsp grated ginger
  • 1 tsp low-sodium soy sauce
  • 173 g dried wheat noodles , or chow mein noodles (looks like 3 block of ramen noodles)
  • 1 cup grated carrot
  • 6 oz sugar snap peas , ends and strings removed
  • 227 g medium-firm tofu , cut into small cubes (about 1 cup)
  • 1/2 tsp sesame oil


  • Put vegetable stock and water in a large pot. Add ginger and soy sauce and stir to combine. Bring to a boil over high heat.
  • Add noodles, return to a boil and cook for 4 min until noodles are al dente.
  • Add carrots, sugar snap peas and tofu, and simmer 1 to 2 min longer or until noodles and vegetables are cooked through.
  • Remove from heat, stir in sesame oil and serve.

Nutrition (per serving)

  • Calories
  • 397,
  • Protein
  • 24 g,
  • Carbohydrates
  • 37 g,
  • Fat
  • 23 g,
  • Fibre
  • 4 g,
  • Sodium
  • 997 mg.

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