Asian-Inspired Vegetable Noodle Bowl

Ingredients

• 1 (8 ounce) package egg noodles
• 3 1/2 cups vegetable stock
• 2 tablespoons soy sauce
• 1 tablespoon chopped fresh ginger
• 1 teaspoon Asian chile sauce

• 1 garlic clove, chopped
• 5 1/2 ounces frozen spinach, thawed
• 1 1/2 cups frozen green soybeans, thawed
• 1 red bell pepper, sliced
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Directions

Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.   
1. Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
2. Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through, about 1 minute. Ladle over noodles.