St Peter's House, Oxford Road, Manchester, M13 9GH

Chaplaincy to The Manchester Universities. The RNCM & The University Of Law.

Vegetable Noodle Broth

An East Asian spice blend is used in this lovely and light dinner option. We’ve used egg noodles here but you could also use rice noodles or soba noodles too.

Recipe Video

Recipe Ingredients

½ red onion – sliced
1 small carrot – peeled & cut into long strips
2 bulb garlic – finely chopped
2 tsp East Asian spice blend
400ml water
½ stock cube
1 handful (40 – 50g) leafy greens e.g. kale, spring greens, pak choi etc. – shredded
2 spring onions or 4 radishes – sliced
75g noodles

Optional Ingredients

chilli, soy sauce, edamame peas, tofu

Recipe Instructions

Prepare vegetables as described.
Cook noodles in a saucepan with boiling salted water for 6 – 7 minutes – check for doneness, drain & reserve.

Place onion a saucepan with a little oil – cook over medium heat until soft and translucent (3 – 4 mins).
Add garlic and cook for 1 minute followed by East Asian spice blend – stir to cook out spices (30 secs).
Add the water, stock cube, carrots & leafy greens – bring to a simmer then reduce to a low heat covered with a lid and cook for 8 – 10 minutes.
Check for seasoning add a little salt if needed.

Add drained noodles to broth allow them to reheat in broth (2 – 3 mins).
Now you’re ready to serve – lovely – don’t forget to top with spring onions or radishes!

Recipe Print-Out


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