What do you call a fake noodle? An impasta!

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.

Noodle 1

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.

(Serves 6-8)

You will need:
6 shallots
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
Sesame Oil
Soy Sauce
A bunch of spring onions
A handful of coriander
Asafoetida (optional)
6 nests of noodles (If you are vegan, make sure to get the kind that doesn’t contain egg!)

Noodle 2

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.

Noodle 3

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.

Noodle 4

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?