Chinese Vegetable Broth with Noodles

Another quick and easy dish ready for winter.

Chinese Vegetable Broth with Noodles

Ingredients:

3 tsp vegetable stock powder
1-2 tbs reduced-salt soy sauce, to taste
3cm piece ginger, peeled, sliced into thin matchsticks
100g fresh shiitake mushrooms, sliced
125g egg noodles
1 head baby bok choy, leaves separated, thinly sliced crossways

Method:

1. Combine 1.5 litres (6 cups) hot water, vegetable stock powder, soy, ginger and mushrooms in a large saucepan. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 6 minutes or until mushrooms and ginger soften. Season to taste with black pepper.

2. Meanwhile, cook the noodles according to packet instructions, then drain. Divide the noodles among serving bowls, ladle over hot broth and top with bok choy.

Serves: 4

Rating: 4

Singapore Noodles

This recipe is a take on an old favourite. It should be cooked and ready on the table in 30 minutes!

Singapore Noodles:

Ingredients:

250g rice vermicelli noodles
4 eggs, beaten lightly
2 tsp vegetable oil
1 medium brown onion (150g), chopped coarsley
2 cloves garlic, crushed
2cm piece fresh ginger (10g), grated
150g baby bok choy, chopped coarsley
200g snow peas, halved
1 small red capsicum (150g), sliced thickly
2 Tbsp soy sauce
2 Tbsp mushroom oyster sauce
2 Tbsp sweet chilli sauce
1 cup loosely packed fresh coriander leaves
3 cups (240g) bean sprouts

Method:

1. Place noodles in large heatproof bowl, cover with boiling water, stand until just tender. Drain. Using scissors, cut noodles into 10cm lengths.

2. Heat lightly oiled wok, add half of the egg and swirl wok to make thin omelette. Cook, uncovered, until egg is just set. Remove from the wok; roll into cigar shape, cut into thin slices. Repeat with remaining egg.

3. Heat oil in wok; stir-fry onion until soft. Add garlic and ginger; cook, stirring, 1 minute. Add bok choy, snow peas, capsicum and sauces; cook, stirring, until vegetables are just tender.

4. Add noodles and egg strips to wok with coriander and sprouts; toss gently to combine.

Serves: 4

Rating: 4