Noodle soup
This noodle soup is a dish that my brother and I often whip up for lunch the recipe here is a somewhat idealized version of it, as the ingredients often change according to what is in the fridge. It remains a stalwart favorite its a dish ruled by personal preferences so where i have left off measurements add however much you think you would like.
| · Egg Noodles | Sweet chilli sauce |
| · Soy sauce | 1/2 lime (juice and zest) |
| · Ginger | Paprika |
| · Garlic | Coriander |
| · Red | Good veg stock |
| · 2-4 green finger chilies | Scallions |
| · Peas | Sesame oil |
| · Baby sweet corn (Halved) | Beansprouts |
| · Moungetout | |
| · Sugar snap peas | |
| · Onions cut into lengths | |
1. The first step is to heat your pan to a high temperature.
2. Whilst your pan is heating great or finely mince your ginger and garlic chop your chilli into ringlets
3. Stir fry quickly the baby sweet corn, sugar snap peas ,onions and mangetout in the sesame oil for just under a minuet.
4. A dd the ginger chilli and garlc to the pan along with the kaffir lime leaves continue stir frying for another minuet
5. Add the stock, soy sauce, paprika and finger chillies.
6. Add the noodles
7. Add the sweet chilli sauce and lime you may need to experiment to find the right balance of sweet and sour.
8. When the noodles are cooked add roughly chopped coriander, finely cut scallions and beansprouts as a garnish serve immediately.
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