Waiting for a cheque to clear soup

    20 min

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


    Merseyside, England, UK
    4 people made this

    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.

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