Everyone loves noodles and everyone loves soup. What everyone doesn’t love, are flecks of soup all over your nice new blouse. It’s a messy bugger to eat but we’ll forgive you noodle soup because you’re so tasty and quick to make. In my opinion, this recipe is worth ruining your best blouse for but if you’re precious about your clothes, pop on an old t-shirt and get stuck in. Alternatively, you could try not eating your soup like a messy hippo by daintily leaning your head over the bowl to prevent splash back. It’s up to you but personally, I’m a hippo.
Serves 2 generously / Takes 15-20 minutes / Vegan
2 nests of thin egg noodles
1 medium carrot thinly sliced
2 Handfuls of kale
2 bulbs pak choi
1 Red deseeded chilli (or half a tsp of chilli flakes)
Handful of sugar snap peas roughly chopped
2 Vegetable stock pots
Juice of a lime
4 tbs soy sauce
2 pinches of caster sugar (literally)
Knob of fresh ginger, finely grated
2 cloves of garlic, crushed or finely chopped
2 handfuls of chopped fresh coriander, chopped
4 spring onions, chopped
1. Get 2 medium sized saucepans ready and pop a nest of noodles in each. Finely chop the carrot, sugar snap peas, chilli and cut the pak choi into strips and evenly distribute between both pans. Add a handful of kale and a stock pot in each pan. Put to one side.
2. In two separate ramekins, make the dressing. Add 2tbs of soy sauce, half the juice of a lime, a pinch of sugar, a generous zest of fresh ginger and 1 crushed garlic clove to each ramekin and give each one a good stir. Chop up the spring onions and the coriander and put to one side.
3. Fill each pan with boiling water until each nest of noodles is covered and bring to the boil. Give it a good stir to encourage the stock pot to infuse and simmer for a further few minutes until the noodles and vegetables are cooked.
4. Carefully tip each soup into a large bowl, pour over the dressing and top with fresh coriander and spring onions.
(Sometimes I like to make one for myself and one for lunch the next day but make them at the same time. Put the noodles and the veg in a Tupperware and in a separate pot make your dressing but this time add the stock pot and include the spring onions and the coriander. Once you get to work, fish out the stock pot, add it to the noodles and fill with boiling water. Pop in the microwave for 3-4 minutes. Remove and pop the lid back on and leave to sit for a further 5 minutes to allow the noodles to fully cook. Pour over the dressing and enjoy at your desk.)
If you’ve had a go at making my noodle soup or any of my other recipes I’d love to hear about it @corrieheale firstname.lastname@example.org