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! |