Recipe: Asian Hot Pot

This Real Simple recipe is a sort of Asian-inspired vegetable noodle soup.

If you’ve got leftover roasted chicken handy, feel free to add some.

And if you can’t find the Asian noodles, subsititute angel hair pasta broken into 3-inch pieces before cooking.

Asian Hot Pot

1 3.75-ounce package thin rice noodles

1 tablespoon olive oil

8 ounces shiitake or other mushrooms, stems discrded and caps thinly sliced

6 cups vegetable or low-sodium chicken broth

2/3 cup low-sodium soy sauce

2 tablespoons grated fresh ginger

1 teaspoon chili sauce

4 scallions, thinly sliced

4 carrots, thinly sliced

8 ounces green beans, timmed and cut into 2-inch pieces

Prepar the noodles accoding to the package direcitons.

Meanwhile, heat the oil in a large saucepan over medium-high heat.

Add the mushrooms and cook, stirring occasionally, for 2 minutes.

Add the broth, soy sauce, ginger and chili sauce (if using) and combine.

Bring to a boil. Add the scallions, carrots and green beans.

Simmer until the vegetables are tender, 5 to 6 minutes.

Drain the noodles and cut into 3-inch lengths.

Divide the noodles among individual bowls and ladle the soup over the top.

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