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Asian-style noodle broth

By Hannah Lewry
2
Easy
15 minutes
10 minutes

Ingredients

  • 1 x 5 cm ginger, grated
  • 2 garlic cloves, crushed
  • 2 t canola oil
  • 2 cups vegetable stock
  • 2 T soya sauce
  • 1 t fish sauce
  • 1 chilli, chopped
  • 200 g egg noodles

Method

Fry 1 x 5 cm piece grated ginger and 2 cloves crushed garlic in 2 t canola oil. Add 2 cups vegetable stock, 2 T soya sauce, 1 t fish sauce, 1 chopped chilli and 200 g egg noodles.

Simmer for 10 minutes.

Cook's note: Serve hot with sugar snap peas, shaved baby carrots and sliced radishes.