Stir Fry Soup with Rice Noodles

15 min prep 15 min cook 30 min total 4 to 6 servings


  • 4 cups vegetable or chicken broth**
  • 1/3 cup low sodium soy sauce**
  • 3 tsp. red chili sauce
  • 1 Tbsp. finely chopped ginger root
  • 2 cloves Garlic, finely chopped
  • 1 bag Birds Eye Stir-Fry Vegetables Broccoli Stir-Fry
  • 7 ounces rice noodles, cooked according to package directions
  • lime wedges


  1. Bring broth, soy sauce, chili sauce, ginger and garlic to a boil over high heat. Reduce heat and add Broccoli Stir-Fry. Simmer 5 minutes or until vegetables are heated through.
  2. Arrange noodles in soup bowls and ladle broth and vegetables over noodles. Serve with lime wedges and garnish, if desired with cilantro.
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