In a hurry, here’s a recipe for a hearty Chinese noodle soup which is very warming/satisfying and helps endure the sudden change in weather. We have gone from warm low twenties one week to low teens the following week – I guess that’s English weather for you. With the barbecue going into hibernation it’s time to get the creative juices flowing with some new recipes for soups, casseroles and stews starting with this one. Hope you enjoy it as much as Anna and I did.
What do I need to make it?
- Handful brown rice soba noodles boiled with a pinch of salt and drained
- 1 closed cup mushroom sliced
- 1 chestnut mushroom sliced
- 2 baby corn chopped
- 4 mangetout
- 1/4 carrot finely chopped
- 1/4 celery stick finely chopped
- 1 sprig of spring onion chopped
- Small clove of garlic chopped
- 1 gluten free chicken stock cube
- 1 tbsp Shaohsing wine
- 1 tsp Tamari soya sauce (gluten free)
- 1 tsp Sriracha chilli sauce
- 1/4 tsp crushed red chilli oil
- 1/4 tsp Chinese 5 spice powder
- Handful chopped coriander to garnish
- 1 tsp oil
- Pinch of white pepper
- Salt to taste
How much will I make?
1 hearty serving
How do I make it?
Heat oil in a pan and add the chopped garlic. Stir for a minute before adding the carrot and celery. Stir for another couple of minutes before adding remaining vegetables (except the spring onion and coriander). Sprinkle the 5 spice powder and pour in 500 ml of boiling water. Add the stock cube, sauces and seasoning and simmer over a low flame for 5 minutes. Toss the spring onion in and switch off the heat. Place cooked noodles in a large bowl and pour the soup over it. Garnish with fresh chopped coriander and enjoy.