Speedy noodle soup

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Recipe by Good Food

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1. Bring the stock to the boil in a saucepan, stir in a squeeze chilli paste and soy sauce, then drop in 1 sheet straight-to-wok noodles.
2. Simmer for a few mins until all the noodles have separated.
3. Add a handful stir-fry veg, reserving any leafy bits until later.
4. Simmer for 1 min until the veg is just tender. Stir in the leafy veg, then simmer for 1 min more.
5. Serve in a deep bowl, scattered with crushed peanuts.

Latest comments and suggestions

• Joss

  22 July 2008

  Joss rated and commented on this recipe

  

  Really tasty and quick to make. I added in 2 tsp of Sharwood's Thai Sweet Chilli & Lemon Grass stir fry sauce in with the boiling stock and soy sauce, worked really well with the vegetables. Next time i will add shredded chicken aswell as i thought it needed more bulk to it.

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• gossyp

  05 October 2008

  gossyp commented on this recipe

  I made this with the stock left over from Ken Hom's Cantonese Steeped Chicken and it was so full of flavour it could have done without the soy sauce. I put a tiny smidgin of red curry paste to give it bite. Still had to add a glass of water! It was very good. Next time I hope I can get some of the delicious looking vegetables in the photo. I had a tiny courgette, a small carrot finely sliced and a few frozen beans. It gave me a great healthy feeling. I don't know if I should rate it as I changed so much. It probably needed more water and something crunchy (didn't have peanuts either) but I think it's a great idea and will experiment with it.

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• quirkyjode

  05 October 2008

  quirkyjode rated and commented on this recipe

  

  This is a great basic recipe which can be modified to your liking. I added quite alot of soy as i like it. The better quality the stock the better the soup. Its definately worth a try.

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• maginnisjan

  17 October 2008

  maginnisjan rated and commented on this recipe

  

  Wonderful easy recipe if you are pressed for time but would like something healthy. I added a chilli for a bit of a kick. Might try adding a spoon of thai curry paste as previous person suggested.

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• Miss Riley

  16 January 2009

  Miss Riley rated this recipe

  

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• anney

  28 March 2009

  anney rated and commented on this recipe

  

  Amazing! I made it with thai green curry paste and poached some chicken in the spicy stock before adding everything else. This is one of my new favourite meals and I've made it twice this week already!

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• Alison

  22 July 2009

  Alison rated and commented on this recipe

  

  For a recipe so simple, this is amazing! I didn't have chilli paste so used half a fresh chilli, and I added chicken as well. I used a Knorr Vegetable stock cube and it was so tasty. The second time I made it I used dried noodles and accidentally added too much, but they absorbed all the liquid and made a really lovely noodle dish. Brilliant!

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Ingredients

• 330ml stock (any you like)
• squeeze chilli paste , to taste
• 2 tsp soy sauce
• 1 sheet straight-to-wok noodle
• handful stir-fry vegetable
• crushed peanut

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Difficulty and servings

Serves 1

Preparation and cooking times

Prep 5 mins

Cook 5 mins

Vegetarian, Low-fat

(with veggie soy sauce)

Ingredients

• 330ml stock (any you like)
• squeeze chilli paste , to taste
• 2 tsp soy sauce
• 1 sheet straight-to-wok noodle
• handful stir-fry vegetable
• crushed peanut

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