Speedy Noodle Soup Recipe
Introduction
This speedy noodle soup is a perfect quick meal that combines flavorful stock, spicy chili, and fresh vegetables. It’s light, comforting, and easy to customize according to your taste and pantry staples.
Ingredients
- 330ml stock (any you like)
- Squeeze of chili paste, to taste
- 2 tsp soy sauce
- 1 sheet straight-to-wok noodle
- Handful of stir-fry vegetables
- Crushed peanuts, for garnish
Instructions
- Step 1: Bring the stock to a boil in a saucepan. Stir in the chili paste and soy sauce to combine.
- Step 2: Add the sheet of straight-to-wok noodles to the boiling stock. Simmer for a few minutes until the noodles separate completely.
- Step 3: Add the stir-fry vegetables to the soup, keeping any leafy parts separate for the moment.
- Step 4: Simmer the soup for 1 minute until the vegetables are just tender. Stir in the reserved leafy vegetables and simmer for another minute.
- Step 5: Serve the soup in a deep bowl and scatter with crushed peanuts for added texture and flavor.
Tips & Variations
- Use your favorite combination of stir-fry vegetables, such as bell peppers, broccoli, and snap peas, to vary the flavor and texture.
- Add a splash of lime juice or fresh herbs like cilantro for extra brightness.
- For a richer soup, swap half the stock for coconut milk.
- Adjust the chili paste amount to control the heat level to your preference.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until hot, adding a splash of water or stock if the noodles have absorbed too much liquid.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried noodles instead of straight-to-wok noodles?
Yes, but cooking times will vary. Soak or boil dried noodles separately according to package instructions before adding them to the soup to avoid overcooking.
What can I use if I don’t have chili paste?
You can substitute with a pinch of chili flakes, a dash of hot sauce, or omit it entirely for a milder soup.
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Speedy Noodle Soup Recipe
- Total Time: 15 minutes
- Yield: 1 serving 1x
Description
This speedy noodle soup is a quick and flavorful meal perfect for busy days. It combines a savory stock with straight-to-wok noodles, stir-fry vegetables, and a hint of chili paste for a gentle kick. Topped with crushed peanuts for a delightful crunch, this soup is both comforting and nutritious.
Ingredients
Soup Base
- 330ml stock (any type you prefer)
- Squeeze of chili paste, to taste
- 2 tsp soy sauce
Noodles and Vegetables
- 1 sheet straight-to-wok noodles
- Handful of stir-fry vegetables (reserve leafy parts separately)
Toppings
- Crushed peanuts, to garnish
Instructions
- Prepare the Stock: Bring the 330ml of stock to a boil in a saucepan. Once boiling, stir in a squeeze of chili paste according to your preferred spice level and add 2 teaspoons of soy sauce to deepen the flavor.
- Add Noodles: Drop in one sheet of straight-to-wok noodles into the boiling stock. Simmer for a few minutes, gently stirring to help the noodles separate and cook evenly.
- Cook Vegetables: Add a handful of stir-fry vegetables to the pot, keeping any leafy greens separate for now. Simmer for 1 minute until the vegetables start to become tender but still crisp.
- Incorporate Leafy Greens: Stir in the reserved leafy vegetables and let the soup simmer for an additional 1 minute to soften them slightly without losing their vibrant color and nutrients.
- Serve: Pour the hot soup into a deep bowl and scatter crushed peanuts on top for added texture and flavor. Serve immediately for the best taste experience.
Notes
- You can use any kind of stock such as chicken, vegetable, or beef depending on your preference.
- Adjust the quantity of chili paste to control the heat level of the soup.
- Make sure to keep leafy vegetables separate to prevent overcooking and maintain their texture.
- Crushed peanuts add a lovely crunch and can be substituted with toasted sesame seeds for a different twist.
- This soup is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Keywords: speedy noodle soup, quick soup, Asian noodle soup, stir-fry vegetables, chili paste soup, peanut garnish
