Friday, 26 September 2014

Vegetable Noodles

This is a very slurpy meal so next time I'm just going to bung everything in the one pot and just make it a soup - and add grated carrot rather than sliced - mainly cause it's easier for me to grate than to try and slice them up!

Serves 4 (syn free)

250g dried noodles
750ml chicken stock
3 garlic cloves crushed
2cm piece ginger grated
4 tablespoons dark soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon chinese five-spice powder
1/4 teaspoon mild chilli powder
1 carrot cut thinly sliced
1/2 red pepper thinly sliced
2 spring onions finely chopped
handful bamboo shoots
1/2 onion sliced


Pour stock into pot and add garlic, ginger, soy sauce, worcestershire sauce, five spice powder, chill powder - stir well and bring to the boil then simmer for 5 minutes.

Add all vegetables except spring onions and cook for 5-10 minutes.

Make noodles as per packet instructions and drain.  Divide into bowls then add stock & vegetables.

Then get stuck in!!

As I said it was a bit of a watery, slurpy meal - but next time I'm just going to bung everything in the one pot and just make it a soup!!  

No comments:

Post a Comment