Name: Fragrant Noodle Soup
Yield: Serves 2–4
Cuisine: China
Ingredients: 1.2 litres (2 pints) vegetable stock; 1 tablespoon chilli oil; 2 teaspoons sugar; 1 tablespoon lime juice; 2 tablespoons light soy sauce; 2 tablespoons finely chopped spring onions; 225 g (8 oz) fresh or dried egg noodles; 2 teaspoons sesame oil; 100 g (4 oz) celery, finely chopped; 1 tablespoon finely chopped fresh coriander

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

Egg noodles are a simple and comforting food — plain, homely, nutritious and satisfying. Combined with soup, their virtues are magnified, and when we add a touch of Southeast Asian zest — lime juice — the result is a wholesome soup that can serve as a light lunch for two or as a starter for any meal.

Ingredients

225 g (8 oz) fresh or dried egg noodles
1.2 litres (2

Method

If you are using fresh noodles, blanch them for 3–5 minutes in a large pan of boiling water, then immerse in cold water. If you are using dried noodles, cook in boiling water for 4–5 minutes. Drain the noodles, then cool in cold water until required.

Put the stock into a pan and bring to simmering point. Add the rest of the ingredients and simmer for 5 minutes. Drain the noodles and add