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vegetable noodle soup | chinasichuanfood.com
Vegetable Noodle Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Easy to make winter warm vegetable soup with freshly hand pulled noodles
Course: Main Course
Cuisine: Chinese
Keyword: Noodle, Vegetable
Servings: 4 servings
Calories: 274 kcal
Author: Elaine
  • 3 portions freshly made noodles
  • 4 large pieces of cabbage
  • 1 small section carrot
  • 5-6 fresh shiitake mushroom
  • 1 package or can bamboo shoots
  • 1 tbsp. cooking oil
  • 1 garlic clove ,sliced
  • water as needed
  • 1 tsp. sugar
  • 2 tbsp. light soy sauce
  • 1/2 tbsp. sesame oil
  • pinch of salt
  1. Heat up around 1 tablespoon of cooking oil in a deep pot and fry garlic until aroma over slow fire.
  2. Add shredded shiitake mushrooms, carrots, bamboo shoots and cabbage. Shortly fried until slightly softened. Add 2L water, bring to a boiling. Add light soy sauce and sugar. Simmer for 20 minutes over slowest fire.
  3. Season with salt and drizzle some sesame oil.
  4. In another pot with enough water, cook the fresh noodles for 2-3 minutes. Place around 1 and 1/2 cups of vegetable noodle stock in and then place the noodles in.
  5. Serve with chopped scallion.
Nutrition Facts
Vegetable Noodle Soup
Amount Per Serving
Calories 274 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Sodium 1344mg58%
Potassium 221mg6%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 4g4%
Protein 6g12%
Vitamin A 2115IU42%
Vitamin C 10.4mg13%
Calcium 27mg3%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.