Vietnamese noodle soup
Incredibly low-fat, under 250 calories, but packed with zingy and revitalising flavours
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 minutes
Low-fat
- Cook the noodles following packet instructions. Rinse in cold water and drain. Heat the stock in a small saucepan and add the star anise, ginger, fish sauce, lime juice and a large pinch of sugar. Simmer for 5 minutes then add the carrots and cook for another 5 minutes. Add the sugarsnaps for 2 minutes then throw in the chilli and noodles.
- When heated through, pour into bowls and serve with some fresh herbs such as mint and coriander.
Per serving
244 kcalories, protein 6.2g, carbohydrate 53.7g, fat 1.9 g, saturated fat 0g, fibre 3.9g, salt 3.66 g
Recipe from olive magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/166637/
http://www.bbcgoodfood.com/recipes/166637/
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Ingredients
- 100g flat rice noodles
- 500ml vegetable stock
- 2 star anise
- 1 tsp root ginger , peeled and chopped
- 2 tsp fish sauce
- 1 lime , juiced
- a pinch sugar
- 12 Chantenay carrots or other small carrots, peeled and halved
- 100g sugar snap peas
- 1 small red chilli , sliced
- mint , to serve
- coriander , to serve
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 minutes
Low-fat
Ingredients
- 100g flat rice noodles
- 500ml vegetable stock
- 2 star anise
- 1 tsp root ginger , peeled and chopped
- 2 tsp fish sauce
- 1 lime , juiced
- a pinch sugar
- 12 Chantenay carrots or other small carrots, peeled and halved
- 100g sugar snap peas
- 1 small red chilli , sliced
- mint , to serve
- coriander , to serve
Per serving
244 kcalories, protein 6.2g, carbohydrate 53.7g, fat 1.9 g, saturated fat 0g, fibre 3.9g, salt 3.66 g
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06 January 2010
vhoracek rated this recipe
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