Noodle Soup
As the weather turns colder, I crave something that’s both delicious and warming for the soul. Being a noodle enthusiast, I simply can’t resist a comforting bowl of clear noodles soup. This delightful dish takes me back to my childhood, where I fondly remember helping my mum in the kitchen, crafting the perfect chicken stock and prepping all the tasty ingredients to go with the noodles.
Mum is my ultimate source of culinary inspiration! I often find myself reminiscing about the comforting dishes she used to make. Today, I’m sporting that same nostalgic smile while indulging in my special bowl of clear noodles soup.
This time around, I decided to give the recipe a little twist. I incorporated some fresh vegetables into the chicken stock, and I must confess – I didn’t make the stock from scratch like Mum always did. I opted for a convenient store-bought chicken stock instead. Sometimes, you just have to make do with what you have! After all, the goal is to satisfy that craving for a delightful bowl of clear soup noodles, right?
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 2 persons
Ingredients:
1 litre chicken stock
1 carrot, peeled and diced
1 tbsp sunflower oil
300g prawns, shelled and deveined
200g rice vermicelli
50g bean sprouts
50g green beans, halved
1 hard boiled egg, sliced
1 tsp spring onion, chopped
2 tsp fried shallots (optional)
Method:
1. Put the chicken stock in a big sauce pan and bring to a slight boil. Put in the carrot and cook until soft. Meanwhile, in a pan, put the oil and pan fried the prawns until turn pink. Set aside.
2. Bring a saucepan of water to the boil, cook the rice vermicelli for 2-3 minutes until softened. Drain the noodles using a slotted spoon and set aside. Blanch the bean sprouts for a few seconds, drain and set aside.
3. Add the green beans and cook for 2-3 minutes until softened. Once the carrot and green beans are softened, drain using a slotted spoon and set aside.
4. Divide equal portion of rice vermicelli into individual bowls. Add prawns, bean sprouts and hard boil egg. Bring the stock to the boil, ladle into the bowl, enough to cover the vermicelli and all the ingredients.
5. Sprinkle over the spring onion and fried shallots, if using.
