Veggie Noodle Bowl
Veggie Noodle Bowl combines Dei Fratelli Low Sodium Diced Tomatoes, sunflower oil, vegetable broth, and a hard boiled egg for a delicious vegetarian soup packed full of flavor!
Servings 4 servings
Ingredients
- 1 (14.5 oz.) can Dei Fratelli Low Sodium Diced Tomatoes drained, pressed, and chopped
- 1 Tbsp. Sunflower Oil
- 1 Tbsp. Garlic minced
- 1 Tbsp. Ginger minced
- 3 Tbsp. Tamari
- 3 Tbsp. Scallions sliced thin
- 4 Cups Vegetable Broth
- 1 (10 oz.) package Rice Noodles cooked
- Carrots spiralized, for garnish
- Red Bell Pepper sliced, for garnish
- Hard Boiled Egg for garnish
- Seaweed for garnish
- Sesame Seeds for garnish
Instructions
- Add sunflower oil to a medium-sized saucepan. Quickly sauté the garlic and ginger over medium-high heat until lightly browned, about 3 minutes. Add the scallions and sauté for an additional 30 seconds.
- Pour in Dei Fratelli Low Sodium Diced Tomatoes and tamari and reduce slightly about 5 minutes. Add the broth and bring to a boil. Reduce to a simmer and cook for 8 minutes.
- Pour over rice noodles and garnish with carrots, peppers, egg, seaweed, and sesame seeds.
Notes
Looking for more flavor? Substitute Dei Fratelli Low Sodium Diced Tomatoes with Dei Fratelli Seasoned Diced Tomatoes!
Related Recipes To Try:
Easy Ramen
Thai Chili Sauerkraut
Spicy Thai Noodle Mug