Hot noodle soup


Happy new year!

This is the first meal I’ve cooked in my new home and I hope it helps warm you up in January.

Serves 2

  • 2tsp vegetable oil
  • 80g white mushrooms, sliced
  • 1 red chilli, deseeded and sliced
  • 500ml chicken stock made with half a stock cube
  • 1tbsp light soy sauce
  • 1/2tsp ground ginger
  • 2tsp balsamic vinegar
  • 150g Singapore noodles
  • Juice of half a lime, plus wedges to serve
  • 2 spring onions, sliced

Heat the oil in a pan and cook the mushrooms until soft. Add the chilli and fry for a further minute.


Add the chicken stock, soy sauce, ginger and vinegar and bring to a simmer. Add the noodles and simmer for five minutes. Stir in the lime juice and serve straight away with the lime wedge and topped with spring onion.



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