Ingredients: 100 grams Hakka Noodles,1 Carrot (Gajjar) – julienned,6 Green beans (French Beans) – cut thin lengthwise,1 clove Garlic – finely chopped,1 inch Ginger – thinly sliced,2 Thai Red chilli (Birds Eye Chilli) – sliced lengthwise,2 stalks Celery – finely chopped with leaves,1 tablespoon Dark soy sauce,1 tablespoon Rice Vinegar,1 teaspoon Red Chilli sauce,1 teaspoon Honey,3 cups Vegetable stock,1/4 cup Coconut milk,2 sprig Coriander (Dhania) Leaves – finely chopped,Salt – to taste
Time in minutes: 60 Servings: 4 Course: Main Course Diet: Vegetarian
Instructions: To begin making the Chinese Noodle Soup Recipe with Vegetables, we will first cook the noodles according to the package instructions. Once you have cooked the noodles, rinse it under cold water to stop the cooking process. Drizzle some oil and toss the noodles in oil. We do this so that the noodles do not stick to each other.Our next step is to cook the vegetables for the noodle soup. To do this, heat a teaspoon of oil in a wok. Add the ginger, garlic, carrots, celery and beans. Sprinkle some salt and stir-fry on high heat until the vegetables are partially cooked to al dente.Once the vegetables are cooked, add the chilli garlic sauce, rice vinegar, red chilli soy sauce, honey, vegetable stock, coconut milk, noodles and coriander leaves. Give all the ingredients brisk boil.Check for the salt and spice levels and adjust to suit your taste.Turn off the heat and the Chinese Noodle Soup with Vegetables is now ready to be served as a wholesome meal on its own.Serve the Chinese Noodle Soup Recipe with Vegetables for a comforting Sunday lunch meal.