Thai Rice Noodle Vegetable Noodle Soup

This is a great filling and belly warming lunch or dinner. I say lunch here as its quite quick to whip up and super healthy. I just kept mine quite simple but definitely feel free to add edamame, roasted tofu or any extra greens you fancy - bok choy would be delicious. I also love to make extra rice noodles as they are a great way to bulk up an asian inspired salad.

30 MINUTES. SERVES 3-4

INGREDIENTS

400g rice noodles

1 tbs toasted sesame oil

1 tbs vegetable oil

bulb of garlic, sliced

2 litres of water with vegetable stock

2 tbs dark soy

3 tbs light soy

1 tsp brown sugar

1 stick lemongrass bruised

100g shredded white cabbage

100g shredded dark cabbage/kale

1 large carrot, julienned

150g bean sprouts

4 spring onions

1 lime, juiced

2 red/green chiles, sliced

METHOD

1. Put the noodles in a large bowl and cover with boiling water. Let sit for 4-5 minutes until softened. Drain and set aside.

2. Heat both the oils in a large sauce pan and toast the garlic until golden brown and starting to crisp.

3. Add the veggie broth and let simmer.

4. Then add both soy sauces, the brown sugar, lemon grass bring everything to a boil.

5. Once boiling add the cabbage, carrot, bean sprouts & 3/4 of the spring onion, reserving some to scatter on top.

6. Reduce to simmer for 3 minutes. Then remove from heat. Remove the stalk of lemongrass and add the lime juice.

7. To serve, divide between 3/4 bowls and top each bowl with remaining spring onion.

8. Sprinkle with toasted sesame and sliced chillies