Speedy noodle soup
- Good Food team
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Serves 1
Easy
Prep: 5 mins
Cook: 5 mins
A star rating of 4.3 out of 5.10 ratingsRate
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Don't let a lack of time ruin your evening meal, this speedy supper is easy to whip up at the last minute
Easily doubled
Easily halved
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
330ml stock
(any you like)
-
squeeze chilli paste
to taste
-
2 tsp soy sauce
(or veggie alternative)
-
1 sheet straight-to-wok noodle
-
handful stir-fry vegetable
-
crushed peanut
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Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
-
fibre0g
-
protein0g
-
salt0g
low
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Method
-
step 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.
-
step 2
Simmer for a few mins until all the noodles have separated.
-
step 3
Add a handful stir-fry veg, reserving any leafy bits until later.
-
step 4
Simmer for 1 min until the veg is just tender. Stir in the leafy veg, then simmer for 1 min more.
-
step 5
Serve in a deep bowl, scattered with crushed peanuts.
Recipe from Good Food magazine, July 2008
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A star rating of 4.3 out of 5.10 ratings
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