Servings: 2
Calories: 294kcal
Ingredients
- 2 bunches Pure Mung Bean Vermicelli aka Cellophane noodles, Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles
- 8 small vine-ripe tomatoes 1-2"diameter
- 4 oz cooked chicken breast cut into bite-sized piece
- 1/3 cup canned pumpkin
- 2 cup broccoli
- 4 oz mushrooms sliced thin
- 1/4 cup edamame
- 1/4 cup frozen spinach chopped
- 2 tbsp Bragg's nutritional yeast
- 1 tsp minced garlic
- 1 tsp onion flakes
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/8 tsp cayenne pepper more or less, to taste
- pink salt to taste
Instructions
- Combine tomatoes, mushrooms, spinach, edamame, broccoli, garlic, and onion in skillet over medium-high heat
- Cover and cook until veggies are soft
- Stir in spices, chicken, and pumpkin then cover and simmer
- Heat water to a boil in saucepan
- Add vermicelli and boil a few minutes, until soft
- Drain vermicelli then transfer back to saucepan
- Pour sauce over top of vermicelli and stir to combine
- Portion into 2 bowls
Nutrition
Calories: 294kcal | Carbohydrates: 36g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 114mg | Potassium: 1925mg | Fiber: 13g | Sugar: 15g | Vitamin A: 12785IU | Vitamin C: 139mg | Calcium: 158mg | Iron: 5mg
Tried this recipe?Let us know how it was!