Asian Tomato & Vegetable Rice Bowl

Ingredients: 1 quart vegetable broth 7 ounces rice stick noodles, soaked in warm (not hot) water until soft, then drain 2 tablespoons vegetable oil 1 egg 2 cup sliced carrots 2 cups portobello mushroom caps, cut into quarters 3 cups shredded cabbage Salt and black pepper to taste

1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes W/Lime Juice & Cilantro, drained 2 tablespoons soy sauce 2 teaspoons rice vinegar 1 teaspoon sugar 1/2 teaspoon Asian fish sauce

Heat the vegetable broth until hot in a two quart stock pot. Add the rice noodles. Soak until soft but still firm. Drain the noodles into a colander reserving the liquid. Wipe out the pot, place on medium heat and add one third of the oil. Scramble the egg in a small bowl and when the oil is hot

add the egg. Cook lightly until firm and turn over. Remove onto cutting board and cut into thin strips. Wipe out the pot again and place it on medium heat. Add the rest of the oil and when hot toss in the carrots and cook, stirring for two minutes. Add the mushrooms and continue to cook 3 to

4 minutes. Season with salt and black pepper. Return the reserved noodle liquid, soy sauce, rice vinegar, sugar and fish sauce. Bring to a boil. Place equal portions of rice noodles in four bowls. Distribute the vegetables and broth. Top with egg strips.