Saturday, August 7, 2010

Quick and Delicious Asian Noodle Soup

This is a ridiculously easy yet extremely tasty lunchtime snack.  I went with a vegetarian option, but you could easily add some chicken or prawns or to keep veggie, some tofu.  The points come from the egg noodles, everything else is free, so by all means, add loads of your favourite veggies.  Mange tout, peppers, asparagus and carrots would all be excellent additions.  Below is how I made mine.

Quick and Easy Asian Noodle Soup
(serves 1)

1/2 pint chicken stock
50g dried Chinese egg noodles
1/2 red pepper, sliced
2 scallions, sliced
1 clove garlic, thinly sliced
1 tsp fresh ginger, grated
1 tbsp soy sauce
1 tbsp rice wine vinegar
pinch sugar / sugar substitute (to taste)
Handful bean sprouts
2 tbsp fresh coriander (cilantro) chopped

Bring stock to a boil and add noodles.  Cook for 3-4 minutes until they begin to soften.  Add red pepper, cook for a further minute or two.  

Add ginger, garlic, soy sauce, vinegar and sugar.  Cook until noodles are done.  Add scallions and bean sprouts, reserving some for garnish.

Ladle into a large bowl and garnish with remaining sprouts and scallions and top off with the coriander.  Serve immediately. 

WW Points: 2.5

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