I’ve been a vegetarian for two years now, and I have (even if I do say so myself) a much more exciting and varied diet than most people think. Last year I couldn’t get enough of hearty food, and I was eating lots of chilly, curry, risotto and stew. Recently I just love anything that includes tofu or noodles. Yum! I am here to show you how to make spicy noodle soup. Because I am too busy (or too lazy..) to cook every day, I will make a huge pan of noodle soup, and freeze it so that I can have some whenever I’m too sleepy to spend time in the kitchen.
One of the great things about this recipe is that it’s so flexible! You can use whatever vegetables / sauce / spices you like. I often substitute the mushrooms for some fried tofu. This recipe can also be vegan if you make sure that you are using vegan noodles.
You will need:
Two small green chillies
A palm-sized chunk of ginger
Two cloves of garlic
Vegetable stock cube
A mug of frozen peas
Half a punnet of mushrooms
A bunch of spring onions
A handful of coriander
6 nests of noodles (If you are vegan, make sure to get the kind that doesn’t contain egg!)
Step 1: Peel and chop the shallots, ginger and garlic. Chop up the chillies and onions. Fry together in a little sesame oil for about 5 minutes.
Step 2: Transfer the vegetables into a large pan. Mix together the stock cube with 500ml of boiling water and add to the pan. Also add the peas, noodles and asafoetida spice, if you are using it. I have recently discovered this spice, and it’s so exciting, it has such an unusual flavour! At this stage, you can add whatever spices you fancy.
Step 3: Put the pan on a medium heat and simmer until the noodles and the peas are cooked.
Step 4: Add four tablespoons of soy sauce, and four table spoons of sesame oil and stirr well. Chop up the spring onions and coriander and add these.
And you’re finished! I hope you enjoy this recipe, what sort of food are you into at the moment?