Chilli and Ginger Noodle Soup
Rice noodles are cooked in vegetable stock, chilli oil, ginger, soy sauce and sesame oil. You could easily add mushrooms or broccoli to this.
Ingredients
Serves: 2
- 850ml vegetable stock
- 100g rice noodles or thin spaghetti
- 2 teaspoons soy sauce
- 1/2 teaspoon chilli oil
- 1/2 teaspoon minced fresh ginger root
- 2 spring onions, sliced
- Few drops sesame oil (optional)
Method
Prep:5min ›
Cook:10min ›
Ready in:15min
- In a medium saucepan combine vegetable stock and rice noodles. Cover and bring to a boil over high heat; stirring to break up the noodles. Reduce heat to medium and add soy sauce, chilli oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with spring onions.
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Reviews & ratings
Average global rating:
(106)
Reviews in English (78)
This is a great recipe, although I did add a few of my own ingredients (baby corn, mushrooms, bean sprouts). It was however quite bland and I could not find chilli oil so I substitutes with chilli infused olive oil. Still tasted good! Would recommend adding ground pepper. - 27 Mar 2015
Extremely quick to make, but aside from the chilli oil (which gave the soup a lovely colour) I found this a wee bit bland. If I make this again I'll add more soy sauce and spring onions, and probably mushrooms too. - 20 Jul 2012
I loved this recipe - the only reason I did not give it five stars was the inconsistency with the ingredient list. The list names chili oil, but not sesame oil. The directions include the use of sesame oil, but do not specify how much. This dish could turn bad if you add too much. However, overall very east and fast for a weeknight dinner. It is just as delicious using a different flavor of ramen noodles also. - 30 Jan 2007 (Review from Allrecipes US | Canada)
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