Hot and sour noodle soup
Hot and sour noodle soup is a dairy free and pescatarian recipe with 2 servings.
- Servings: 2
- Total cooking time:
Ingredients:
- 100 g egg noodles
- 100 g cooked and peeled prawns
- 150 gm fresh shiitake mushrooms
- 60 g (about 4-5) baby corn cut into pieces
- 4 spring onions chopped
- 20 g ginger peeled and sliced thinly
- 3 cloves of garlic sliced thinly
- 2 red chillies de-seeded and thinly sliced (adjust as per taste)
- 1 tsp dried chilli flakes
- 5 cm piece of lemon grass roughly crushed
- 2 tbsp fish sauce
- 1 tbsp rice wine vinegar
- 2 tsp light soy sauce
- 1.5 liter of water
- 1 veg or chicken stock cube
- A handful of coriander
Instructions:
- In a large pan, add the water and stock cube.
- Add the sliced ginger, sliced garlic, sliced chillies, baby corn, lemon grass, soy sauce, rice wine vinegar and fish sauce. Cook for 15 minutes.
- Add the mushrooms and noodles and cook for a further 5-7 minutes (until noodles are cooked). Then add the cooked prawns and warm through for a minute. Stir in the coriander (leave some for garnishing) and spring onions.
- Garnish with the remaining coriander and serve hot.
