I seem to be obsessing over noodles at the moment. I’m having them in a stir-fry, making noodle salads, I made this broth a few months ago and have been eating it every week now, it really is good and so quick to make.
You can use any vegetables although some may need parboiling first like carrots for instance. Even a few prawns would be nice thrown in too.
This broth is a meal in itself and will fill you up and keep you going for the rest of the day if you have it for lunch. I use Bragg’s Liquid Aminos in this dish which is similar to tamari (gluten free soy sauce), I find it just adds a lovely depth of flavour to the broth. If you don’t have liquid aminos then you can easily use tamari or soy sauce (if you can tolerate gluten).
Serves 1 (generously)
-3cm piece of ginger, peeled and finely grated (I use a micro-plane but the finest side on your box grater will work)
-1 garlic clove, crushed
-1/2 red chilli, seeds and membrane removed and finely chopped
-1 spring onion, finely sliced
-500ml low stock vegetable stock
-1 portion gluten free rice noodles
-1 bak choi, washed, stalk finely chopped and leaves sliced (or vegetable of your choice)
-2 or 3 mushrooms, cleaned and sliced (or vegetable of your choice)
-1/2 Tbsp. Bragg liquid aminos or tamari
-squeeze of lime juice
-1 tsp. fresh coriander, roughly chopped
How To Make
Put a medium sized saucepan over a medium heat. Add the garlic, ginger, chilli and spring onions and cook for 2-3 minutes, stirring often so they don’t burn.
Next pour in the stock, bring to a boil then reduce down to a simmer. Cover the pan and leave to simmer for 2 minutes.
Add the noodles and any vegetables which require a longer time to cook. I add the stalks of the bak choi and mushrooms now.
Depending on how long your noodles take to cook, one minute before they are ready add the liquid aminos and the tops of the bak choi. Give everything a good stir and allow to simmer for the remaining one minute.
Pour into a bowl and squeeze over the lime juice and scatter over the coriander.