Recipe - Asian Style Soup Noodle

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I like this recipe because for me, it ticks all the boxes –

  • Tasty,
  • Inexpensive to prepare,
  • Very versatile and home grown veggies can easily be integrated,
  • Quick to make with low energy consumption.
  • Can be prepared as vegetarian if desired

Ingredients

Chicken stock – may be home prepared or you can use commercial liquid stock or stock cubes.
Noodles – these may also be home prepared but if so will need precooking. If using commercial noodles you can use 2 minute style noodles, cheapest when bought in a 10 pack without flavour sachets. Fresh hokkien noodles or dried thin egg noodles also work well.
Vegetables – I use whatever we have growing, usually choosing from a mixture of: broccoli, bok choi, celery, cauliflower, carrot, cabbage, onion, peas, corn (niblets cut from the cob), kale, sliver beet.
A serve of stir fried leafy greens, recipe is here
Special bits – to add extra flavour and variety could be deep fried tofu, boiled egg, commercial or homemade won tons. Meaty bits like barbecue pork or steamed chicken will also add extra flavour.

Method

  1. Slice all veggies thinly, for my last effort I used bok choi, onion, cauliflower, broccoli, celery and corn niblets.
  2. Measure out the stock or water for stock, I use 200mm Chinese style bowls and they work very well, requiring roughly 3 cups of stock or water per bowl.
  3. Heat the stock. I use Massel chicken stock cubes which are easy if you want soup noodles on the spur of the moment, one cube per two cups of water.
  4. Place one dry noodle cake or handful of cooked noodles in the bottom of the bowl.
  5. When the stock is simmering toss in the veggies and any special bits including meat and simmer for 5 to 10 minutes.
  6. Pour the stock mixture over the top, allow to sit for 5 minutes to reheat (and rehydrate if required) your noodles.
  7. Add half a serve of stir fried greens onto the top of your dish and you are ready to go.

This is a great lunch or evening meal on cold winter days. This winter we have been having them once a week or so and find them to be easy, tasty and filling, warming us up after a day working outside in the cold.

Cooking things up on the wood stove

 


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