Veg Rich Noodle Soup

Ditch flavoured instant noodles for quick healthier veg rich homemade version, loosely based on Wagamama's Chicken Ramen but more veg.

Serves 1

1 portion of dried noodles (egg noodles, rice noodles, soba noodles etc)

500ml recently boiled water

1 low salt chicken or vegetable stock cube

1 cm piece of ginger finely grated or chopped

1 garlic clove, peeled and crushed

Half a mug of frozen sweetcorn

1/4 tsp chilli flakes

Small handful of cooked chicken or tofu, or fry an egg to serve on top

1 spring onion, finely chopped

1 small carrot, peeled and cut into ribbons with the peeler

1 tbsp soy sauce

Cook the noodles for the recommended cooking time on the packet in 500mlof water together with the crumbled stock cube, sweetcorn, ginger, garlic and chilli.  

Put the rest of the ingredients in a a bowl and pour over the noodles and stock when the noodles are cooked.

If the noodles only require soaking in hot water, bring the stock ingredients to the boil.  Put the dry noodles in the soup bowl with the remaining ingredients and pour over the boiling stock. Cover and wait the time on the packet.

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