Asian Vegetable Rice Noodle Bowl

This spin on pasta pairs rice noodles with savory mushrooms. Carrots and tomatoes add a nutritious and colorful pop. This recipe comes to us from our friends at Tomato Wellness.

Food for Thought: Did you know that the vitamins that keep us healthy and help us grow are all different colors of the rainbow? Carrots and tomatoes have a red nutrient called lycopene (lahy-kuh-peen), which may help prevent disease. Canned tomatoes are an especially great source of lycopene since the cooking process makes it more usable to our bodies!

Cooking Tip of the Week: Rice noodles are more delicate than wheat noodles, so they don’t even need to be boiled. Just soak them in hot liquid for the amount of time listed on the package, stirring occasionally.

Family Dinner Conversation Starter: If you had the power to transform into an animal, which one would you pick? Why?

Adult: Heat the vegetable broth until hot in a two quart stock pot. Add the rice noodles. Soak until soft but still firm. Drain the noodles into a colander reserving the liquid.

Adult: Place a pot on medium heat and add one third of the oil. Scramble the egg in a small bowl and when the oil is hot, add the egg. Cook lightly until firm and turn over.

Together: Remove onto cutting board and cut into thin strips.

Together: Wipe out the pot and place it on medium heat. Add the rest of the oil and when hot toss in the carrots and cook, stirring for two minutes.

Together: Add the mushrooms and continue to cook 3 to 4 minutes. Add the cabbage and diced tomatoes and cook another 3 to 4 minutes. Season with salt and black pepper.

Together: Return the reserved noodle liquid, soy sauce, rice vinegar, sugar and fish sauce. Bring to a boil.

Together: Place equal portions of rice noodles in four bowls. Distribute the vegetables and broth.

Kid: Top with egg strips.

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