Roadside Noodles with Bell Pepper, Tomato & Broccoli Rabe

Roadside Noodles

with Bell Pepper, Tomato & Broccoli Rabe

2 Servings
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

In many cultures, street food is a way of life. Served from stands and carts, these on-the-go meals are designed to hit the spot in no time. But what inspires us most is their surprising capacity for freshness and lightness. In Southeast Asia, especially, “roadside” noodles rely on delicious, regional ingredients like Thai basil, lemongrass and ginger. In this dish, you’ll these flavors to make a stir-fry that’s as satisfying as it is quick.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Roadside Noodles with Bell Pepper, Tomato & Broccoli Rabe
Title
  • 6 oz Broccoli Rabe
  • 3 cloves Garlic
  • 1 1-Inch Piece Ginger
  • 1 bunch Thai Basil
  • 1 Red Bell Pepper
  • 1 stalk Lemongrass
  • 1 Tomato
  • 1 Yellow Onion
  • ¼ cup Hoisin Sauce
  • 2 Tbsps Mirin
  • 2 Tbsps Soy Sauce
  • 12 oz Thick Wonton Noodles
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the stem ends of the broccoli rabe; roughly chop the broccoli rabe. Peel and mince the garlic and ginger. Pick the Thai basil leaves off the stems; discard the stems. Remove the stem, seeds and ribs of the bell pepper; cut the pepper into thin matchsticks. Cut off and discard the ends of the lemongrass stalk. Peel away the fibrous outer layers until you reach the white, pliable core; mince the core. Medium dice the tomato. Peel and thinly slice the onion.

Cook the aromatics:
2 Cook the aromatics:

In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger and lemongrass. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the onion and bell pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened.

Add the broccoli rabe:
3 Add the broccoli rabe:

Add the broccoli rabe and cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly wilted.

Add the tomato & sauces:
4 Add the tomato & sauces:

Add the tomato, hoisin sauce, mirin and soy sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Remove from heat and set aside as you continue cooking.

Cook the noodles & finish the stir-fry:
5 Cook the noodles & finish the stir-fry:

Add the noodles to the pot of boiling water. Cook 2 to 4 minutes, or until tender and chewy; drain thoroughly. Transfer the cooked noodles directly to the pan of vegetables. Heat the pan on medium and cook, stirring occasionally, 30 seconds to 1 minute or until well combined and heated through. Remove from heat. Stir in half the Thai basil leaves (roughly chopping just before adding). Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the noodles and vegetables between 2 dishes. Garnish with the remaining Thai basil. Enjoy!

Tips from Home Chefs

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Roadside Noodles

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the stem ends of the broccoli rabe; roughly chop the broccoli rabe. Peel and mince the garlic and ginger. Pick the Thai basil leaves off the stems; discard the stems. Remove the stem, seeds and ribs of the bell pepper; cut the pepper into thin matchsticks. Cut off and discard the ends of the lemongrass stalk. Peel away the fibrous outer layers until you reach the white, pliable core; mince the core. Medium dice the tomato. Peel and thinly slice the onion.

2 Cook the aromatics:

In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger and lemongrass. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the onion and bell pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened.

Cook the aromatics:
Add the broccoli rabe:
3 Add the broccoli rabe:

Add the broccoli rabe and cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly wilted.

4 Add the tomato & sauces:

Add the tomato, hoisin sauce, mirin and soy sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Remove from heat and set aside as you continue cooking.

Add the tomato & sauces:
Cook the noodles & finish the stir-fry:
5 Cook the noodles & finish the stir-fry:

Add the noodles to the pot of boiling water. Cook 2 to 4 minutes, or until tender and chewy; drain thoroughly. Transfer the cooked noodles directly to the pan of vegetables. Heat the pan on medium and cook, stirring occasionally, 30 seconds to 1 minute or until well combined and heated through. Remove from heat. Stir in half the Thai basil leaves (roughly chopping just before adding). Season with salt and pepper to taste.

6 Plate your dish:

Divide the noodles and vegetables between 2 dishes. Garnish with the remaining Thai basil. Enjoy!

Plate your dish:
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