© J Sainsbury plc 2020
Vegetable and noodle broth
A simple, quick supper dish, this noodle broth is tasting, filling and packed full of vegetables. Different vegetables can be used depending on what you have available and the prawns can be substituted for other cooked meat or fish
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Ready in 20
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Cooking time 10 minutes
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Prep time 10 minutes
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Serves 3
Ingredients
- 1/2 onion, peeled and sliced
- 1/2 red pepper, seeded and sliced
- 50g green beans, cooked and sliced
- 50g broccoli, cooked and diced
- 1/4 head of savoy cabbage, thinly sliced
- 2cm piece of root ginger, peeled and grated or very finely chopped
- 2 garlic cloves, peeled and grated or very finely chopped
- 1 block of Sharwood's medium egg noodles
- Optional: 60g of cooked prawns or 60g of cooked chicken
- 2 tablespoons of soy sauce
- 1 Oxo vegetable stock pot (dissolved in 500ml of boiling water)
- 1/2 lime, juice only
- 1 tablespoon sesame oil
- White pepper to taste
Method
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1
Heat a pan with some salted boiling water. Break the block of noodles up into about 10 pieces. Add to the pan and cook for 4 minutes. Drain, run under a cold tap to cool and set aside.
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2
Whilst the noodles are cooking, heat the oil in a large pan. Add the onions and pepper and cook for 3-4 minutes until soft.
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3
Add the garlic and ginger and cook for 3 minutes.
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4
Add the cabbage and cook for 1 minute. Add the stock and soy sauce and bring to the boil. Simmer for 4 minutes until the cabbage is tender. Add the cooked vegetables, noodles and prawns. Bring to a low simmer.
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5
Add the lime juice and sesame oil and season to taste with the pepper. Ladle into bowls and serve.
