Noodle Soup Recipe with Vegetables
Ingredients
| Ingredient | Quantity |
|---|---|
| Hakka Noodles | 100 grams |
| Carrot (Gajjar) | 1 – julienned |
| Green Beans (French Beans) | 6 – cut thin lengthwise |
| Garlic | 1 clove – finely chopped |
| Ginger | 1 inch – thinly sliced |
| Thai Red Chilli (Birds Eye Chilli) | 2 – sliced lengthwise |
| Celery | 2 stalks – finely chopped with leaves |
| Dark Soy Sauce | 1 tablespoon |
| Rice Vinegar | 1 tablespoon |
| Red Chilli Sauce | 1 teaspoon |
| Honey | 1 teaspoon |
| Vegetable Stock | 3 cups |
| Coconut Milk | 1/4 cup |
| Coriander (Dhania) Leaves | 2 sprigs – finely chopped |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 |
| Protein | 4 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugars | 3 g |
| Fat | 5 g |
| Saturated Fat | 3 g |
| Sodium | 700 mg |
Preparation Time
| Description | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 60 minutes |
| Servings | 4 |
Instructions
To create this delightful Chinese Noodle Soup Recipe with Vegetables, start by cooking the Hakka noodles according to the package instructions, ensuring they reach the perfect texture. Once cooked, immediately rinse the noodles under cold running water to halt the cooking process, preventing them from becoming mushy. Drizzle a small amount of oil over the noodles and toss gently to coat; this step is essential to ensure that the noodles remain separate and do not clump together.
Next, it’s time to bring the vibrant vegetables to life. Heat a teaspoon of oil in a spacious wok over medium-high heat. Add the finely chopped garlic and ginger, allowing them to infuse the oil with their aromatic essence for a minute. Then, add the julienned carrots, finely chopped celery (including the leaves), and the thinly sliced green beans. Season the vegetables with a pinch of salt and stir-fry vigorously until they reach a tender yet slightly crisp texture, a state known as al dente.
Once the vegetables are partially cooked, it’s time to elevate the flavors by incorporating the rich sauces. Pour in the dark soy sauce, rice vinegar, and red chili sauce, followed by the sweetness of honey. Stir in the vegetable stock and coconut milk, creating a luxurious broth. Finally, add the prepared noodles and chopped coriander leaves to the pot, allowing all the ingredients to mingle. Bring the mixture to a brisk boil, ensuring everything is heated through.
Taste your creation and adjust the seasoning, adding more salt or spice as desired to achieve the perfect balance of flavors. Once satisfied, turn off the heat and prepare to serve.
This wholesome Chinese Noodle Soup with Vegetables makes for a comforting meal, perfect for a relaxing Sunday lunch or any occasion where you crave a nourishing dish that warms the soul. Ladle the soup into bowls, ensuring each serving is generously packed with colorful vegetables and noodles. Enjoy your delightful creation!
