Waiting for a cheque to clear soup

Waiting for a cheque to clear soup


1 person made this

About this recipe: This soup is a fridge and store cupboard standby lunch recipe. It can be salty so hold the soy sauce!! Serves 2.

Pandafeets Merseyside, England, UK

Serves: 2 

  • 150g bacon, chopped
  • drop of oil (optional)
  • 1 garlic clove, crushed or finely chopped
  • 2 green chillies, chopped into thin sticks
  • 1 small piece fresh ginger, grated
  • 3 spring onions, chopped
  • 2 vegetable stock cubes
  • 800ml hot water for stock
  • udon noodles, enough for one serving (one wrap)
  • black pepper to taste

Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Put the kettle on, especially if like ours its a stove top one that takes ages...
  2. Using a wok or a saucepan fry the bacon (I don't add oil but you might like to), until cooked through.
  3. Next add the garlic and chilli and cook for a further 3 to 4 minutes, then add ginger and spring onions, but be sure to save some spring onions for garnish.
  4. Prepare the stock 2 cubes with 800ml of hot water. Add the stock to the wok or saucepan and add the dry udon noodles, stir a little and wait until the noodles are cooked though, this should take about 4 to 6 minutes.
  5. Season with black pepper.
  6. Serve in bowls garnish with the leftover spring onion, accompany with a bread roll for a satisfying warming lunch.


You can use lardons which are even better. The bacon off cuts can be very salty so I wouldn't recommend salting this recipe or adding soy sauce.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate