Speedy noodle soup

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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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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

Preperation 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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