Sometimes, you just need something quick, easy and tasty for lunch. Noodle soup fits the bill on all three counts. It just takes a couple of minutes to chop up a few ingredients and stir fry them, and around three minutes to cook the noodles. If you don't have any stock hanging around, you can use a good quality instant stock—I often use Marigold.
Once you've mastered the basic recipe, you can easily modify to suit whatever you happen to have lurking around at the time. In the version shown below, spinach is used. Feel free to try anything else though—a few mushrooms, perhaps, or some pak choi. Equally, a little thinly sliced chicken breast, or a few prawns, wouldn't go amiss.
Serves 1
- 1/2 pint good-flavoured stock (chicken or vegetable)
- 1 tbsp dark soy sauce
- 1 tbsp rice wine
- 1 tsp sugar
- 1 portion egg noodles
- 2 Spring Onions, chopped
- 2 cloves garlic, chopped
- half a dozen spinach leaves of spinach
- 1 tbsp groundnut oil
- a few drops sesame oil
Cook the egg noodles as directed on the packet in a pan of boiling water.
Heat the groundnut oil in a small pan and stir fry the the garlic and onion for a minute or two. Add the stock, soy sauce. rice wine and sugar and simmer gently for a couple of minutes.
Stack all the spinach leaves on top of each other and roll up into a tight tube. Cut the tube into thin slices.
Put the cooked noodles into the pan with the stock and simmer for another minute or so. Stir in the shredded spinach and the sesame oil, pour into a bowl, and serve.
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