Soup noodle broth

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

425ml/¾ pint chicken stock
pinch of ginger
pinch of medium curry powder
2 cloves garlic, peeled and crushed
85g-110g/3-4oz dried noodles
110g/4oz sweetcorn, carrots and mangetout
¼ red pepper, sliced
drizzle of soy sauce
drizzle of sesame oil
1 tbsp honey
small handful of fresh mint and coriander
1 egg, beaten
1. Place the chicken stock into a medium saucepan and bring to the boil.
2. Add the ginger, curry powder and garlic and heat for a further 1-2 minutes.
3. Add the noodles, sweetcorn, carrots, mangetout and red pepper. Bring to the boil, reduce the heat and then cook for 10-12 minutes.
4. Stir in the soy sauce, sesame oil and honey.
5. Finally, add the fresh herbs and then stir in the beaten egg, and cook for a further 2-3 minutes.
6. Transfer to a serving dish and serve at once.

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