700ml water for soup + water for noodles to cook in
2 blocks of egg noodles
1 chicken or vegetable stock cube
1tbsp soy sauce
1tbsp sesame oil
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
Pour some water in a pan to boil. When it has boiled, add the noodles and simmer. When the noodles have softened stir them with a fork for 5 minutes. Drain the water out of the pan and put the noodles in a dish.
Pour 700ml of water in a pan to boil. Slice the ginger into thin matchsticks. When the water has boiled, place the chicken stock cube in the pan and add the ginger. Leave until the stock cube has dissolved.
Cut the carrot in half and slice thinly. Add to the pan and bring to the boil. Simmer for 5 minutes. Meanwhile, slice the Chinese leaf lettuce and spring onion.
Add the Chinese leaf lettuce and simmer for 3 minutes. Then place the spring onion in the pan. Pour in the soy sauce and sesame oil. Bring back to the boil then turn the hob off. Pour the vegetable soup into the dish over the noodles.
Other oriental ingredients cant be added suck as pak choi or tofu.