Rice Noodle Veggie Soup

I eat this soup throughout the year. It’s cheap, healthy, lightning-fast to prepare and really comforting.

1 tbsp Sesame oil
1 tbsp soy sauce
1 handful of rice noodles
A clove of garlic, a small chunk of fresh ginger, some fresh red chilli, a pinch of brown sugar
1 Veggie stock cube
A couple of handfuls of: babycorn / chopped red onions/ tenderstem broccoli/ sugar snap peas/ peppers / edemame/ carrot batons, etc.
Salt, pepper, fresh coriander, dried onions and hot chilli sauce to garnish, if you like.

img_4085Method (for one person)
a/ Heat the oil in a wok/deep frying pan and gently warm your onion and garlic for a few minutes.

b/ Add the veggies that take the longest to cook (babycorn/red oinions for example) and fry them on a reasonably high heat.

c/ Boil a kettle, meanwhile add the sugar and the soy sauce. Make the stock and add to the pan alongside the rice noodles.

d/ Add any veg that doesn’t take long to cook and you want to have bite after a couple of mins – i.e. sugar snap peas only need a couple of minutes – and once it’s already (about 5 mins from adding the stock) pop into a bowl and top with the garnishes. All really nice with tofu or gyoza if you’re feeling hungry.

This is one of my favourite meals to cook when it’s just me and the cats in the flat. When I’ve already got my house-jogging-bottoms on and I’ve got a night of lazy boxset watching ahead. Like these peanut udon noodles, I like that I can use up pretty much whatever veg I have to hand and it takes mere minutes to make.


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