Go Back
–+ servings
Vegetable soup in white bowl served with chopsticks and garnished with sliced green olives.
Print

Glass Noodle Soup

Korean Cellophone Vegetable Stew is ready in minutes!
Course Lunch or Dinner
Cuisine Asian
Diet Gluten Free
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Calories 234kcal
Author Deb Clark

Equipment

  • Stock Pot

Ingredients

  • 6 ounce wide glass noodles
  • 3 cups broccoli florets
  • 2 cups carrots sliced
  • 1 teaspoon vegetable oil corn oil will also work.
  • ¼ cup soy sauce
  • 2 teaspoons sweet chili oil
  • 4 cups stock vegetables, chicken or beef - use your favorite!

Instructions

  • Boil the glass noodles for 10 minutes. Drain well, set aside.
  • While the noodles are boiling, sauté the carrots and broccoli over medium heat for just a couple of minutes.
  • Add the soy sauce and sweet chili sauce.
  • Pour in the stock and stir well to combine.
  • Next add the glass noodles. Heat through and serve!
  • If desired garnish with thinly sliced green onions, fresh cilantro and a drizzle of sesame oil.

Nutrition

Calories: 234kcal | Carbohydrates: 48g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 885mg | Potassium: 455mg | Fiber: 4g | Sugar: 4g | Vitamin A: 11119IU | Vitamin C: 65mg | Calcium: 67mg | Iron: 2mg