10 Minute Vegetable Noodle Soup
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 70 g handful of chestnut mushrooms, thinly sliced (£0.95) (£0.95))
- ½ carrot, spiralised ((£0.29))
- 1 shallot, thinly sliced ((£0.75/4)=(£0.19))
- 1-2 cloves garlic, minced ((£0.69/3)=(£0.23))
- 50 g rice noodles, 1 nest ((£0.99))
- 1 bulb pak choi, quartered lengthways ((£1.00))
- 1 spring onion, thinly sliced ((£0.40))
- ½ tbsp rapeseed oil
- ½ tbsp sweet soy sauce
- 1 tbsp soy sauce
- 500 ml vegetable stock
- ½ tbsp rice vinegar
- ½ tsp ground ginger (optional)
- chili flakes (optional)
Method
- To a medium sized saucepan, add the rapeseed oil, mushrooms, shallot and carrot. Fry on a high heat for around 3 minutes, stirring occasionally. Add chilli flakes, if you want a little kick.
- Next, add all of the remaining ingredients, including the minced garlic, rice noodles, sweet soy sauce, soy sauce, vegetable stock and pak choi.
- Stir to submerge the rice noodles and pop on a lid. Reduce the heat to low/medium and simmer for 5 minutes, or until the noodles have cooked.
- Season with salt if necessary and top with thinly sliced spring onion. Enjoy!