4oz.shiitake mushroomsstems removed and thinly sliced
1/2onion/1.75 oz. sliced
1tbsp.minced fresh gingerroot
1tsp.Chinese five-spice powder
4cupssodium-reduced vegetable broth
2tbsp.sodium-reduced soy sauce
8baby bok choy6.5 oz., quartered lengthwise
2green onionsthinly sliced
2tbsp.finely chopped fresh cilantro*
Cook rice noodles according to package directions. Drain and set aside.
Meanwhile, heat oil in large saucepan set over medium-high heat; sauté carrots, mushrooms, onion, ginger and garlic for 3 to 5 minutes or until vegetables start to soften. Sprinkle five-spice and salt over top. Cook for 1 minute or until fragrant.
Add broth and soy sauce; bring to boil. Add baby bok choy; cook for 2 to 3 minutes or until tender.
Divide rice noodles among 4 bowls; top with broth and vegetables. Garnish with green onions and cilantro. Serve with lime wedges. Serve with drizzle of hot sauce and vegetarian hoisin sauce if desired.
*Substitute Thai basil and/or mint for cilantro if desired.
An exclusive Pasta Fits recipe.
Amount Per Serving
Calories 130Calories from Fat 36
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.