Chinese noodle soup


Ingredients 8
Servings 4
Time

Ingredients

  • 200
    g
    dried egg noodles
  • 2
    Litres
    boiling water
  • 1
    Litres
    vegetable or chicken stock
  • 45
    ml
    dark soy sauce
  • 1
    piece ginger, unpeeled
  • 7
    ml
    sugar
  • 30
    ml
    rice vinegar
  • 1
    bunch spring onions coriander sprigs to garnish (optional)
 

Method

 
Cook noodles in boiling water for 4 to 5 minutes. Drain and cover with cold water (this stops the noodles sticking). Mix remaining ingredients, except spring onions, and slowly bring to boil. Drain noodles and add to soup with spring onions. Heat for about 2 minutes. Top with fresh coriander, if desired, and serve piping hot.
 

Read more on: starch  |  soup
 

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