Ingredients

The following ingredients have 4 Servings
  • 100 g dried thin noodles (Use rice noodles to keep it Gluten Free and also as they rehyrate more quickly.)
  • 1 green chilli (Not too hot!)
  • 4 mushrooms (thinly sliced)
  • 6 baby sweetcorn (sliced)
  • 30 g sugar snap peas (sliced)
  • 2 spring onions (sliced)
  • 10 g root ginger (finely diced)
  • 1 tsp vegetable stock powder
  • 2 tbsp soy sauce
  • 1 lime (juiced)
  • 2 tbsp coriander leaf (chopped)
  • chilli oil (optional for serving)
  • sesame oil (optional for serving)

Instruction

  • Put a nest of noodles in the bottom of each bowl.   Divide the chopped vegetables between each bowl.  Sprinkle with bouillon powder.
  • Pour boiling water over each bowl so all the vegetables are covered.   Leave for 5-6 minutes.
  • Divide the coriander between each bowl.   Squeeze half a lime into each bowl and add a tbsp of soy sauce to each and serve immediately.
  • I also love to add a drizzle of chilli oil to my bowl or sometimes just sesame oil.