Ingredients

Method

• 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

Ingredients

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.