Speedy noodle soup

Speedy noodle soup

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(8 ratings)

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Cooking time

Prep: 5 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 1

Don't let a lack of time ruin your evening meal, this speedy supper is easy to whip up at the last minute

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

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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Method

  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.

Recipe from Good Food magazine, July 2008

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Comments

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msolgama's picture
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This dish is super tasty, healthy and filling. I added some tofu to get my protein from the meal and some green chillies to give it that spice kick. All the products are easily available in Tesco! !I also used Amoy straight to wok noodles which tasted good!

ljshakey's picture
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Just made this dish, so wonderfully easy! Added a grated chilli instead of paste and used a spring onion, some baby sweetcorn and mange tout. A nice filling soup!

job01am's picture
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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!

anne_sim's picture
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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!

nx_janellem's picture
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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.

quirkyjode's picture
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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.

mstiggy's picture

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.

josswalden's picture
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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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